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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains Milk)
• 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.
• 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.
• Divide pasta between shallow bowls. Garnish with scallion greens and serve.
Poultry is fully cooked when internal temperature reaches 165°.