Porcini and Chicken Penne
Porcini and Chicken Penne



  • 25g dried porcini, soaked in 300ml hot water
  • Olive oil
  • 300g chicken thigh fillets, sliced
  • 4 chopped garlic cloves
  • 1 tbsp chopped rosemary
  • 500g brown mushrooms, sliced
  • 1 tbsp tomato puree
  • 250ml chicken stock
  • 300g penne pasta, cooked
  • Grated parmesan and chopped parsley, to serve
  • 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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