Porcini and Chicken Penne

Drain and finely chop the porcini mushrooms, reserving the liquid. Heat 2 tbsp of olive oil in a saucepan and cook the chicken until browned all over, then remove and set aside. Add the rosemary, garlic, brown mushrooms and porcini to the pan, season well and cook for 5 mins.
Add the porcini liquid, stock and tomato puree to the pan and stir through the chicken. Bring to a simmer and reduce the sauce by half, then stir through the pasta and serve scattered with parsley and parmesan.

20 mins

4 serving

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