Penne with chicken, porcini and Marsala
Ready quickly in 20 minutes, this quick filling pasta dish in a rich mushroom sauce is perfect on a weeknight. Penne is the best pasta for this easy sauce.
- 25g dried porcini mushrooms
- olive oil
- 300g skinless chicken thigh filletssliced
- 4 cloves garlicfinely chopped
- 1 tbsp rosemarychopped
- 500g chestnut mushroomssliced
- 1 tbsp tomato purée
- 250ml Marsala
- 300g penne
Nutrition: per serving
- kcal469
- fat10g
- saturates0g
- carbs62.5g
- sugars0g
- fibre4.8g
- protein28.8g
- salt0.28g
Method
step 1
Soak the porcini in 300ml of boiling water for 15 minutes. Drain, reserving the liquid and discarding any grit. Finely chop the porcini.
step 2
Heat 2 tbsp olive oil in a large saucepan. Cook the chicken for a few minutes until browned, then scoop out. Add the garlic, rosemary, porcini and chestnut mushrooms to the pan and cook on a high heat with a good sprinkling of salt for about 5 minutes.
step 3
Add the tomato purée, porcini liquid, marsala and the chicken. Bring to a simmer and cook until the sauce has reduced by half. Cook the pasta following the pack instructions and toss with the sauce.