Ingredients:
- 2 chicken breasts - sliced
- 1 Zucchini
- 4 ounce Cremini Mushrooms
- 4 ounce Grape Tomatoes
- ¼ ounce Chives
- 1 Lemon
- 6 ounce Penne Pasta
- 1 teaspoon Italian Seasoning
- 1 Mushroom Stock Concentrate
- 4 tablespoon Creme Fraiche
- ¼ cup Parmesan Cheese
- 4 teaspoon Olive Oil
- 2 tablespoon Butter
- Salt
- Pepper
Directions:
- Bring a large pot of salted water to boil.
- Season chicken. Heat a drizzle of olive oil in a large pan over medium-high heat. Saute in chicken until cooked through, about 10 minutes. Transfer to a medium bowl.
- Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives. Quarter lemon.
- Heat another drizzle of olive oil in the large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Set aside with chicken.
- Heat a large drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. Turn off heat; season with salt and pepper, then transfer to bowl with zucchini. Wash out pan.
- Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain well.
- Meanwhile, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with salt, pepper, and Italian Seasoning. Cook, stirring, until tomatoes are softened, 2-4 minutes. Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water (⅓ cup for 4). Whisk in crème fraîche; season with salt and pepper.
- Add zucchini, mushrooms, chicken, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. (TIP: If necessary, add more reserved pasta cooking water a splash at a time until penne is coated in a creamy sauce.) Divide pasta between plates. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.
Nutrition Facts:
Nutrition Values/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber8 g
Protein20 g
Cholesterol70 mg
Sodium460 mg