• SERVES
    4 / main
  • PREP
    xx min
  • COOK
    xx min

INGREDIENTS

250G DRY PENNE PASTA

80ML OLIVE OIL

500G CHICKEN THIGHS, THINLY SLICED

200G BABY SWISS BROWN MUSHROOMS, CUT INTO QUARTERS

30G BUTTER

2 X 150G POUCHES OF THE SAUCE BY MANU, MUSHROOM SAUCE

A SMALL HANDFUL OF PARSLEY, FINELY CHOPPED

50G DRY BREADCRUMBS

200G TASTY CHEESE, GRATED

METHOD

  1. Cook pasta in salted boiling water for 7-8 minutes or until al dente. Drain well and set to one side.
  2. Preheat oven to 200C with the grill on.
  3. Heat a wok or frying pan over a high heat. Pour in half the oil and when hot, add the chicken thighs. Cook for 2-3 minutes or until the chicken is taking on a little bit of colour and not quite cooked through. Transfer to a bowl and return the pan to the heat.
  4. Add remaining olive oil and when hot, add the mushrooms. Cook for 4-5 minutes, add butter half way through, and stir occasionally, until the butter is melted and mushrooms are golden.
  5. Return the chicken to the pan, turn off the heat, add the sauce and gently mix. Stir in parsley, add pasta and mix to combine.
  6. Pour into a 6 cup capacity oven dish, sprinkle over bread crumbs and scatter over cheese. Bake for 10-12 minutes or until bubbling and the cheese is melted and golden. Spoon into serving bowls.

Bon Appetit!