Baked Chicken & Mushroom Penne

Baked Chicken & Mushroom Penne

A few store-cupboard ingredients will turn this chicken into a quick dish Baked Chicken & Mushroom Penne will satisfy the hungry hordes.
Serves 8


  • 45 ml sunflower oil
  • 500 g skinless chicken breasts, cubed
  • 1 medium onion, finely chopped
  • 1 green chilli, deseeded and finely chopped (optional)
  • 250 g button mushrooms, sliced
  • 500 ml chicken stock
  • 30 ml cornflour
  • 125 ml cream
  • 15 ml fresh or 5 ml dried thyme
  • 5 ml paprika
  • 5 ml mustard powder
  • 5 ml lemon juice
  • Salt and pepper to taste
  • 500 g penne, cooked
  • 45 ml brown or whole-wheat breadcrumbs
  • 3 ml paprika
  • 250 ml Cheddar or Emmental cheese, grated



  1.  Preheat oven to 180˚C/ 160ºC fan/ Gas Mark 4.
  2.  In a large frying pan, heat oil.
  3.  Add chicken, and sauté for about 3 – 4 minutes; turn over halfway during the cooking time. Remove from pan and set aside.
  4. Add onion and chili to the pan and sauté until onions are translucent. Add mushrooms, and fry gently for a further 2 – 3 minutes.
  5.  Return chicken to the mushroom mixture, then adds chicken stock. Simmer for a further 8 – 10 minutes.
  6. Make a smooth paste with the cornflour and cream.
  7. Reduce the heat, and add cornflour paste to the chicken. Stir through until sauce is smooth and has thickened.
  8.  Add thyme, paprika, mustard powder and lemon juice, and mix through. Season to taste.
  9. In a large bowl, mix together the pasta and chicken mixture. Pour into a greased ovenproof dish.
  10. Sprinkle over breadcrumbs mixed with 3 ml paprika, and then top with grated cheese.
  11. Bake for 20 minutes, or until cheese is golden in colour.


• Reduced-fat cream may be used in place of full-fat cream.
• Use natural yoghurt instead of cream, if wishing to reduce fat in the diet.

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