Creamy Garlic Chicken & Mushroom Penne
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Creamy Garlic Chicken & Mushroom Penne

Creamy Garlic Chicken & Mushroom Penne

with Dark Meat Chicken, Crème Fraîche & Scallions

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)

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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

Prep
1

• 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.

Cook Pasta
2

• 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.

Cook Chicken & Make Sauce
3

• Meanwhile, 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 pasta cooking water, stock concentrates, mustard, crème fraîche, 2 TBSP butter, and a pinch of sugar (for 4 servings, use 1/3 cup pasta cooking water, 4 TBSP butter, and a big pinch of sugar). Cook, stirring, until sauce is smooth and everything is coated, 1-2 minutes. Taste and season with salt and pepper if desired.

Serve
4

• Divide pasta between shallow bowls. Garnish with scallion greens and serve.

Poultry is fully cooked when internal temperature reaches 165°.