Chicken and Mushroom Penne in a Creamy Mustard Sauce

Name: Chicken and Mushroom Penne in a Creamy Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: South African
Ingredients: 200 g durum wheat penne; 15 ml sunflower oil; 10 ml crushed garlic; 1 onion, diced; 400 g chicken fillet, sliced; 250 g punnet button mushrooms, sliced; 5 ml Robertsons thyme; 500 ml milk; 48 g sachet Knorr chicken a la king Dry Cook-in sauce; 15 ml wholegrain mustard; 60 ml cream; 30 g rocket

4 People
45 min.
easy

Chicken and mushrooms are a perfect combination …now add it to pasta. You’ll be left with a meal that is so perfect; your taste buds won’t know what hit them! Go on, try it. It only takes 15 minutes to prep, so you don’t have to spend hours in the kitchen after a long day.

Ingredients

200 g durum wheat penne
15 ml sunflower oil
10 ml crushed garlic
1 onion, diced
400 g chicken fillet, sliced
250 g punnet button mushrooms, sliced
5 ml Robertsons thyme
500 ml milk
48 g sachet Knorr chicken a la king Dry Cook-in sauce
15 ml wholegrain mustard
60 ml cream
30 g rocket

Cooking Method

Bring a large pot 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 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.