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