INGREDIENTS

  • 450g Sadia Chicken Breast Fillets, cubed
  • 400g Penne pasta
  • 1 tablespoon Olive oil
  • 30g Butter
  • 2 cloves garlic, crushed
  • ½ Red onion, finely diced
  • 1 cup Sliced mushrooms
  • 2 teaspoons Dijon mustard
  • ½ cup Chicken stock
  • 200g Broccoli florets
  • 300 ml Pouring cream
  • ¼ cup Chopped parsley

Procedure

01

Cook the pasta in a large saucepan of salted water, according to pack instructions, and then drain.

02

Meanwhile, heat the oil in a deep frying pan over medium-high heat. Add the cubed Sadia Chicken Breasts to the frying pan and cook, stirring occasionally, for 5 minutes or until golden. Transfer to a plate.

03

Add the butter to the frying pan and heat until foaming. Add the garlic, onion, mushrooms and mustard. Cook, stirring for 2 minutes, or until the mushrooms soften.

04

Pour in the chicken stock and scatter over the broccoli florets. Cook until the liquid almost evaporates. Stir in the chicken and the cream. Simmer for 3 minutes or until the sauce thickens.

05

Stir in the hot pasta and transfer onto a serving dish.

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