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Ingredients
- dried porcini mushrooms 25g
- olive oil
- skinless chicken thigh fillets 300g, sliced
- garlic 4 cloves, finely chopped
- rosemary 1 tbsp, chopped
- chestnut mushrooms 500g, sliced
- tomato purée 1 tbsp
- Marsala 250ml
- penne 300g
Method
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Step 1
Soak the porcini in 300ml of boiling water for 15 minutes. Drain, reserving the liquid and discarding any grit. Finely chop the porcini.
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Step 2
Heat 2 tbsp olive oil in a large saucepan. Cook the chicken for a few minutes until browned, then scoop out. Add the garlic, rosemary, porcini and chestnut mushrooms to the pan and cook on a high heat with a good sprinkling of salt for about 5 minutes.
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Step 3
Add the tomato purée, porcini liquid, marsala and the chicken. Bring to a simmer and cook until the sauce has reduced by half. Cook the pasta following the pack instructions and toss with the sauce.
Nutritional Information
- Kcals 469
- Carbs 62.5g
- Protein 28.8g
- Fat 10g
- Salt 0.28g
- Fibre 4.8g
