Name: Chicken penne with mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram penne; 2 teaspoon olive oil; 750 gram chicken breast fillets, chopped coarsely; 250 gram mushrooms, sliced thinly; 1/2 cup (125ml) dry white wine; 1/3 cup (80ml) tomato juice; 3 green onions, sliced thickly; 2 small_piece (120g) egg tomatoes, seeded, sliced thinly

Ingredients

375 gram penne

2 teaspoon olive oil

750 gram chicken breast fillets, chopped coarsely

250 gram mushrooms, sliced thinly

1/2 cup (125ml) dry white wine

1/3 cup (80ml) tomato juice

3 green onions, sliced thickly

2 small_piece (120g) egg tomatoes, seeded, sliced thinly

Method

1.Cook pasta in large saucepan of boiling water until just tender, drain.

2.Meanwhile, heat oil in wok, stir-fry chicken, in batches, until chicken is browned all over.

3.Place mushrooms in wok, stir-fry until tender. Add wine, bring to the boil. Reduce heat, simmer, uncovered, 2 minutes. Return chicken to wok with juice, onion and tomato, simmer, uncovered, until sauce thickens slightly and chicken is cooked through.

4.Serve pasta topped with chicken and mushroom sauce.

You can also use elbow macaroni or shell pasta instead of the penne.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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