Chicken Penne Pasta with Mushrooms and Tomatoes
By: McCormick Kitchens
Made With:
Tender chicken, cremini mushrooms, and blistered grape tomatoes mingle with penne and baby spinach in a bright, creamy skillet dish, enriched by Gourmet Garden™ Garlic Stir‑In Paste and Lightly Dried Basil. It’s an effortless weeknight plate that balances savory depth with fresh Italian flair.
Tender chicken, cremini mushrooms, and blistered grape tomatoes mingle with penne and baby spinach in a bright, creamy skillet dish, enriched by Gourmet Garden™ Garlic Stir‑In Paste and Lightly Dried Basil. It’s an effortless weeknight plate that balances savory depth with fresh Italian flair.
Key products
Instructions
Instructions
- Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Set aside.
- Meanwhile, heat olive oil in a large deep skillet on medium heat. Add onion, mushrooms and tomatoes; cook 5 minutes until tomatoes start to blister. Stir in Basil and Garlic Paste; cook 1 minute.
- Stir in chicken, stock and spinach. Bring to boil. Reduce heat to medium-low and cook 2 to 3 minutes until spinach is wilted.
- Add cooked pasta and shredded cheese to skillet, stirring until well mixed and cheese is melted. If dish seems too dry, add reserved pasta water, 1 tablespoon at a time, as needed. Garnish with additional Lightly Dried Basil, to serve.
