Penne with chicken and mushroom in a creamy tomato sauce


  • packet of Penne pasta

  • 2 tbsp Vegetable oil

  • 3 chicken breats sliced

  • 500g of swiss brown muchrooms chopped

  • 4 spring onions cut on the diagonal, reserve a few pieces

  • 2 400g cans of chopped/diced tomato

  • 1/2 cup of water

  • 100ml cooking cream

  • tsp dried thyme

  • salt & pepper


  • 1.

    Heat oil in saucepan

  • 2.

    Add chicken and cook on high heat until chicken turns white

  • 3.

    Add mushrooms, mix and cook for another 5 min

  • 4.

    Add thyme and mix into chicken and mushroom

  • 5.

    Add tomotoes and water and bring to the boil

  • 6.

    Drop to mid heat, and cook uncovered for 20 min so sauce thickens

  • 7.

    Add water to another saucepan and bring to the boil.

  • 8.

    Add Penne to boiling water and cook per packet instructions

  • 9.

    Once sauce has thickened add cream and cook for another 10 min

  • 10.

    Add spring onion and salt and pepper to taste

  • 11.

    Take off heat

  • 12.

    Serve with sauce on top of pasta

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1271kj
  • Fat Total 81g
  • Saturated Fat 24g
  • Protein 92g
  • Carbohydrate 37g
  • Sugar 5g
  • Sodium 1598mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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