Creamy chicken penne

Creamy chicken penne


Zingy lemon rind cuts through the velvety richness of this luscious pasta dish.

The ingredient of Creamy chicken penne

  1. 400g penne rigate
  2. 1 tablespoon olive oil
  3. 2 single chicken breast fillets, halved horizontally
  4. 1 leek, pale section only, washed, thinly sliced
  5. 1 garlic clove, crushed
  6. 125g (1/2 cup) light sour cream
  7. 125ml (1/2 cup) Massel chicken style liquid stock
  8. 2 teaspoons finely grated lemon rind
  9. 150g (1 cup) frozen peas
  10. 60g (3/4 cup) shredded parmesan

The instruction how to make Creamy chicken penne

  1. Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.
  2. Meanwhile, heat half the oil in a frying pan over medium-high heat. Add chicken and cook for 5 minutes each side or until cooked. Transfer to a plate and cover.
  3. Add the remaining oil to the pan. Add the leek and garlic and cook, stirring, for 4-5 minutes or until soft. Stir in the sour cream. Gradually add the stock, stirring constantly until combined. Add lemon rind and peas and bring to the boil. Cook for 2 minutes or until heated through.
  4. Thickly slice the chicken. Add to pasta with leek mixture and combine. Divide among serving bowls and sprinkle with parmesan. Season with pepper to serve.

Nutritions of Creamy chicken penne

fatContent: 670.634 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 76 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 44 grams protein
sodiumContent: 90 milligrams cholesterol

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