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 Minestrone with Penne & Kale
It doesn’t get any more comforting. Juicy British free-range chicken joins brown rice penne in a hearty broth, flavoured with sundried tomatoes and a hint of chilli. Fresh kale brings a burst of green and lemon adds zing. You'll be begging for seconds.
High protein
Low sat fat
Serving size
Ingredients
- 2 British Free Range chicken breasts
- 1 shallot
- 1 unwaxed lemon
- 120g brown rice penne (Eggs)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 40g kale
- 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)
- ½ tsp chilli flakes
- 1 tbsp Italian paste (Rapeseed oil, Sundried Tomatoes, Water, Vinegar White Wine, Olive oil extra virgin, Sea salt, Garlic, Rosemary, Oregano, Basil, Yeast extract powder, Black pepper)
- 2 garlic clove
- 1 carrot
Nutritional Information
Calories: 640
Protein: 51g
Carbs: 65g
Fat: 21g
Ingredients
- 1 carrot (use half)
- 1 tbsp Italian paste (use half) (Rapeseed oil, Sundried Tomatoes, Water, Vinegar White Wine, Olive oil extra virgin, Sea salt, Garlic, Rosemary, Oregano, Basil, Yeast extract powder, Black pepper)
- 0.5 tsp chilli flakes (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon (use half)
- 120g brown rice penne (use half) (Eggs)
- 40g kale (use half)
- 2 garlic clove
- 1 British Free Range chicken breast
- 1 shallot (use half)
- 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)
Nutritional Information
Calories: 645
Protein: 52g
Carbs: 66g
Fat: 21g
Chicken Minestrone with Penne & Kale
It doesn’t get any more comforting. Juicy British free-range chicken joins brown rice penne in a hearty broth, flavoured with sundried tomatoes and a hint of chilli. Fresh kale brings a burst of green and lemon adds zing. You'll be begging for seconds.
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Cooking Instructions
- Dissolve the stock cube in a jug with 750ml boiling water (375ml water for 1 person). Dice the shallot and carrot into 1cm cubes. Finely chop or crush the garlic.
- Heat a large, deep frying pan/saucepan with 1 tbsp oil on medium heat. Add the shallot and carrot and cook for 5-7 mins, until softened. Add the garlic and cook for 2 mins. Add the sundried tomato paste, Italian paste, and a pinch of chilli flakes (to taste). Cook for 1 min, then add the stock. Stir and simmer for 5 mins.
- Dice the chicken into 3cm cubes, then add to the pan. Cook for 3-5 mins, then add the penne. Cook for 8-10 mins, until the penne and chicken are cooked through.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- In the final 1-2 mins of cooking, add the kale and cook until wilted. Season with sea salt and black pepper. Zest then halve the lemon.
- Serve the minestrone soup in bowls and garnish with a pinch of chilli flakes, the zest and a squeeze of lemon juice (to taste).
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