INGREADIENT

• 500 g penne
• 4 chicken thigh fillets cubed
• 250 g button mushrooms sliced
• 1 onion chopped
• 1 clove garlic clove crushed
• 1 pinch ground black pepper
• 2 cups broccoli florets
• 1 handful baby spinach optional
• 1 cup white wine
• 250 ml Bulla Cooking Cream
• 3 cups Massel* Chicken Style Liquid Stock

Direction

1. Fry mushrooms with a small amount of olive oil in large frying pan. Remove mushrooms and wipe frying pan clean with a paper towel.
2. Place pasta in boiling, salted water and cook as per instructions on packet.
3. Meanwhile, brown chicken, add black pepper, onion and garlic, and fry until onion is soft and translucent. Return the cooked mushrooms to the pan and add white wine.
4. Reduce and add the cooking cream. Stir to mix and add approximately half the chicken stock and broccoli florets. Check the seasoning. If sauce becomes too thick, add more stock as necessary.
5. Add spinach, if using and stir. Turn off heat.
6. When pasta is cooked, drain and combine well with sauce in the frying pan.