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#WFD – Chicken & Mushroom Penne
Garnish with freshly cracked black pepper and serve immediately.
POLOKWANE – When one talks about flavour combinations and ingredients, none is as famous as chicken and mushroom.
There are so many dishes that can be made with these simple ingredients that can turn dishes into the most mouth watering dishes.
With this recipe by What’s for Dinner is accompanied by a scrumptious mustard sauce.
Ingredients
- 1 x 200g durum wheat penne
- 15ml sunflower oil
- 10ml crushed garlic
- 1 x onion, diced
- 400g chicken fillet, sliced
- 1 x 250g punnet button mushrooms, sliced
- 5ml Robertsons Thyme
- 500ml milk
- 1 x KNORR Chicken à la King Dry Cook-in-Sauce
- 1 x 15ml wholegrain mustard
- 60ml cream
- 30g rocket
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 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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