Penne with chicken, porcini and Marsala

Penne with chicken, porcini and Marsala

  • serves 4
  • Easy

Ready quickly in 20 minutes, this quick filling pasta dish in a rich mushroom sauce is perfect on a weeknight. Penne is the best pasta for this easy sauce.



  • 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


  • 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.

  • 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.

  • 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