Penne with Chicken, Wild Mushrooms and Peas

Name: Penne with Chicken, Wild Mushrooms and Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters heaping cup cooked chicken; 1 teaspoon cornstarch; 28 grams dried porcini mushrooms; 1 teaspoon dried tarragon; 2 Tbsps chopped fresh parsley; 4 servings Ground black pepper; 1 leek, rinsed well and chopped; 296 milliliters reduced-sodium chicken broth, divided; 1 Tbsp olive oil; 118 milliliters frozen green peas; 454 grams penne pasta; 4 servings Salt; 237 milliliters sliced shiitake mushrooms; 237 milliliters hot water

Penne with Chicken, Wild Mushrooms and Peas

Penne with Chicken, Wild Mushrooms and Peas is a dairy free main course. This recipe serves 4. One serving contains 614 calories, 28g of protein, and 11g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. If you have penne pasta, peas, ground pepper, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Soak dried porcini mushrooms in hot water for 15 minutes, until soft.

Ingredients you will need

Dried Porcini Mushrooms

Water

Cook penne according to package directions.

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Penne

While penne is cooking, heat oil in large skillet over medium-high heat.

Ingredients you will need

Penne

Cooking Oil

Equipment you will use

Frying Pan

Add leeks and cook for 2 minutes, or until soft.

Ingredients you will need

Leek

Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet.

Ingredients you will need

Shiitake Mushrooms

Mushrooms

Equipment you will use

Frying Pan

Sieve

Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.

Ingredients you will need

Tarragon

Whole Chicken

Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through.

Ingredients you will need

Chicken Broth