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Penne Pasta with Creamy Chicken and Basil
View our range of poultry and poultry dishes available.
Portions: 4
Ingredients
- 700g Cooked Penne Pasta
- 560g Cooked Diced Chicken 19mm
- 280g White Onions (cut into 20mm dice)
- 5g Fresh Garlic (peeled and chopped
- 100g Sliced Button Mushrooms
- 150g Double Cream
- 400g Water
- 25g Chicken Stock Paste
- 10g Fresh Basil (torn)
- 100g White Wine
- 20g Cornflour
- 10g Tomato Puree
- 10g Olive Oil
Method
- In the base of a heavy bottomed saucepan, heat the olive oil and then fry the chopped garlic, diced onions, sliced button mushrooms and cooked diced chicken. Cook without colour until cooked through.
- Add the white wine, tomato puree, water and double cream and heat thoroughly.
- Add the cooked penne pasta and then fold in the torn basil.
- If needed add the diluted cornflour. Ensure the core temperature has been reached.