• 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



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


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.


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.


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.


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

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