German-Style Smoky Chicken Penne
with Dark Meat Chicken, Asparagus & Lemon
- Milk
- Wheat
Smoky, tangy, and creamy are the hallmarks of this delicious and quick (20-minute!) pasta. You’ll toss sautéed dark meat chicken and zucchini with al dente penne in a tangy lemon cream sauce swirled with smoky mustard. Finish with a squeeze of fresh lemon juice and shower of fresh green chives, and dig right in!
Ingredients
1 unit
Veggie Stock Concentrate
unit
Zucchini
10 ounce
Diced Skinless Dark Meat Chicken
6 ounce
Asparagus
4 tablespoon
Cream Cheese
(Contains: Milk)
1 ounce
Smoky Mustard
½ unit
Lemon
6 ounce
Penne Pasta
(Contains: Wheat)
¼ ounce
Chives
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil over high heat.
Wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into ¼ -inch-thick half-moons. Quarter lemon. Finely chop chives.
Once boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cup for 4), then drain.
While pasta cooks, open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook until browned 3 minutes.
Add zucchini and continue to cook, stirring occasionally, until zucchini is lightly browned and chicken is cooked through, 2-3 minutes more.
In a small bowl, whisk together smokey mustard, vegetable stock concentrate, cream cheese, juice from 1 lemon wedge, and 1/4 cup pasta cooking liquid (juice from 2 lemon wedges and 1/2 cup pasta cooking liquid for 4) Ladle pasta cooking liquid directly from the pot if pasta is still cooking.
Lower heat to low and add mustard mixture. Simmer, stirring constantly until warmed through and thoroughly combined, 1-2 minutes. Add splashes of pasta cooking liquid as needed.
Add cooked pasta. Toss to combine and taste and season with salt, pepper, and another squeeze of lemon if desired.
Divide pasta between shallow bowls and top with chives. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The mustardy sauce divided opinions; some found it unique and flavorful, while others felt it was too strong.
- Suggestions: Consider reducing the amount of mustard in the sauce for a milder flavor profile.
