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Chicken Stroganoff with Penne
You'll combine classics in this winning combo - stroganoff and penne. Simmer free-range British chicken breast in a rich sauce of smoky paprika, earthy mushrooms and punchy mustard. Pair with fibre-dense brown rice pasta to soak up all the creaminess. A verdant side of tenderstem broc for extra veg.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 600g diced British Free Range chicken breast
- 240g chestnut mushrooms
- 3 garlic clove
- 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)
- 2 tbsp tomato puree
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 240g Tenderstem broccoli
- 1 handful of fresh flat-leaf parsley
- 250g brown rice penne (Eggs)
- 1 onion
- 2 tsp smoked paprika
Nutritional Information
Calories: 567
Protein: 48g
Carbs: 55g
Fat: 18g
Chicken Stroganoff with Penne
You'll combine classics in this winning combo - stroganoff and penne. Simmer free-range British chicken breast in a rich sauce of smoky paprika, earthy mushrooms and punchy mustard. Pair with fibre-dense brown rice pasta to soak up all the creaminess. A verdant side of tenderstem broc for extra veg.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the chicken and cook for 6-8 mins, until golden and almost cooked through. Season with sea salt and black pepper. Transfer to a plate and set aside.
- Thinly slice the onion and mushrooms. Finely chop or crush the garlic. Reheat the chicken pan on medium-high heat with 2 tsp oil. Add the mushrooms and garlic and cook for 6-8 mins, until softened.
- Bring a medium saucepan filled with lightly salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain. Return to the pan and stir through 2 tsp oil to prevent sticking.
- Place the broccoli on a lined baking tray and toss with 2 tsp oil and a pinch of sea salt. Roast for 8-10 mins, until crisp and golden. Roughly chop the parsley.
- Return the chicken to the mushroom pan. Add the paprika and tomato puree and cook for 1 min. Add the mustard, yoghurt and 200ml hot water. Crumble in the stock cube and stir. Simmer for 4-5 mins, until the sauce thickens and the chicken is cooked through. Add a splash of water if it gets too dry.
- Check by cutting a large piece in half, the flesh should be white and the juices running clear. Add the cooked pasta and half the parsley to the pan and mix. Season with sea salt and black pepper.
- Serve the chicken stroganoff with the roasted broccoli. Garnish with the remaining parsley.
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