Chicken and Mushroom Penne in a Creamy Mustard Sauce

Chicken and Mushroom Penne in a Creamy Mustard Sauce

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Chicken and Mushroom Penne in a Creamy Mustard Sauce

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time30 minutes

Ingredients

  • 200 g durum wheat penne
  • 15 ml sunflower oil
  • 10 ml crushed garlic
  • 1 onion, diced
  • 400 g chicken fillet, sliced
  • 1 punnet (250 g) button mushrooms, sliced
  • 5 ml Robertsons Thyme
  • 500 ml milk
  • 1 sachet KNORR Chicken a’la King Dry Cook-in-Sauce
  • 15 ml wholegrain mustard
  • 60 ml cream
  • 30 g rocket

Method

  • Bring a large of salted water(1.2 lt water with 7.5 ml salt) to the boil and cook the penne until al dente (cooked but firm to the bite) then drain and set aside
  • Heat oil in a large pot or deep pan and fry the garlic and onion until soft
  • Add the chicken fillet and fry until well browned on all sides
  • Add the mushrooms and the thyme and cook for a further 5 minutes
  • Add the milk and water and stir through the contents of the sachet of KNORR Chicken a’la Kind Dry Cook-in-Sauce together with the mustard
  • Allow to simmer for 15 minutes on a low heat stirring occasionally
  • Remove from the heat and stir through the cream and rocket
  • Combine the sauce with the cooked penne and transfer to a serving dish and garnish with freshly cracked black pepper and serve immediately
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