Creamy Garlic Chicken & Mushroom Penne

Name: Creamy Garlic Chicken & Mushroom Penne with Dark Meat Chicken, Crème Fraîche & Scallions
Total time: 25 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 4 ounce Button Mushrooms; 2 tablespoon Crème Fraîche; 1 unit Veggie Stock Concentrate; 1 teaspoon Garlic Powder; 10 ounce Diced Skinless Dark Meat Chicken; 1 unit Mushroom Stock Concentrate; 2 unit Scallions; 2 teaspoon Dijon Mustard; 6 ounce Penne Pasta; Salt; Pepper; Cooking Oil; Sugar; Butter

with Dark Meat Chicken, Crème Fraîche & Scallions

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In this quick, cozy pasta dish, earthy mushrooms meet garlicky dark meat chicken and tender penne in a satisfyingly silky and savory sauce. The key? Crème fraîche: Similar to sour cream but thicker and tangier, it gives pasta a rich flavor and glossy finish. Sprinkle with scallion greens for a pop of color and zippy flavor, then dig right in!

Tags:

Protein Smart

•Easy Prep

•Family Friendly

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Button Mushrooms

2 tablespoon

Crème Fraîche

(Contains: Milk)

1 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

10 ounce

Diced Skinless Dark Meat Chicken

1 unit

Mushroom Stock Concentrate

2 unit

Scallions

2 teaspoon

Dijon Mustard

6 ounce

Penne Pasta

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories710 kcal

Fat28 g

Saturated Fat11 g

Carbohydrate71 g

Sugar8 g

Dietary Fiber4 g

Protein39 g

Cholesterol170 mg

Sodium720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.

• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, mushrooms, and scallion whites; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until mushrooms are browned and tender and chicken is cooked through, 4-6 minutes. • Stir in drained penne, 1⁄4 cup reserved pasta cooking water, veggie stock concentrate, mushroom stock concentrate, mustard, crème fraîche, 2 TBSP butter, and a pinch of sugar (1/3 cup reserved pasta cooking water, 4 TBSP butter, and a big pinch of sugar for 4 servings). Cook, stirring, until sauce is smooth and everything is coated, 1-2 minutes. Taste and season with salt and pepper if desired.