The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken, mushroom & tarragon penne
Combos don’t get much more classic than this: free-range British chicken, earthy mushrooms and fragrant tarragon. We combine the lot with brown rice penne and velvety almond yoghurt, then garnish with green beans.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 160g green beans
- 120g brown rice penne (Eggs)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 120g chestnut mushrooms
- 1 handful of fresh tarragon
- 2 garlic clove
- 1 shallot
- 2 British Free Range chicken breasts
Nutritional Information
Calories: 625
Protein: 51g
Carbs: 56g
Fat: 21g
Ingredients
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 handful of fresh tarragon (use half)
- 1 British Free Range chicken breast
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 shallot (use half)
- 120g chestnut mushrooms (use half)
- 1 garlic clove
- 120g brown rice penne (use half) (Eggs)
- 160g green beans (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 636
Protein: 51g
Carbs: 56g
Fat: 22g
Chicken, mushroom & tarragon penne
Combos don’t get much more classic than this: free-range British chicken, earthy mushrooms and fragrant tarragon. We combine the lot with brown rice penne and velvety almond yoghurt, then garnish with green beans.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dissolve the stock cube in a jug with 200ml boiling water, then stir in the yoghurt and vinegar.
- Heat a medium frying pan with 1/2 tbsp oil on a medium-high heat. Season the chicken with sea salt and black pepper, place in the pan and cook for 3 mins on each side, until golden. Meanwhile, thinly slice the shallot and garlic. Slice the mushrooms. Roughly chop the tarragon leaves.
- Transfer the chicken to an ovenproof dish and bake for 15-20 mins, until cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Remove and keep warm.
- Half-fill a large saucepan with lightly salted boiling water. Add the penne and boil for 7-8 mins. Meanwhile, reheat the frying pan with 1/2 tbsp oil, then add the shallot, garlic, mushrooms and half the tarragon (to taste). Cook for 5 mins, then add the stock and simmer for 8 mins; season with sea salt and black pepper (to taste).
- When the pasta is ready, use a slotted spoon to transfer it from the water into a bowl (keep the water). Mix with 1/2 tbsp olive oil, sea salt, black pepper and the remaining tarragon (to taste). Trim the beans and place in the reserved boiling water; boil for 5 mins, then drain.
- Slice the chicken, then serve on top of the pasta with the sauce spooned over. Serve the beans on the side.
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