Penne with chicken, porcini & Marsala

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olive magazine

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Recipe by olive magazine

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1. Soak the porcini in 300ml of boiling water for 15 minutes. Drain, reserving the liquid and discarding any grit. Finely chop the porcini.
2. Heat 2 tbsp olive oil in a large saucepan. cook the chicken for a few minutes until browned, then scoop out. Add the garlic, rosemary, porcini and chestnut mushrooms to the pan and cook on a high heat with a good sprinkling of salt for about 5 minutes.
3. Add the tomato purée, porcini liquid, Marsala and the chicken. Bring to a simmer and cook until the sauce has reduced by half. Cook the pasta following the pack instructions and toss with the sauce. Top with parmesan shavings, if you like.

Per serving

469 kcalories, protein 28.8g, carbohydrate 62.5g, fat 10 g, saturated fat 1.9g, fibre 4.8g, salt 0.28 g

Latest comments and suggestions

• emmak99

  20 August 2009

  emmak99 rated and commented on this recipe

  

  would make better pie filling.

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• Pewtersfood

  18 September 2009

  Pewtersfood rated and commented on this recipe

  

  just horrid

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• Simon

  21 September 2009

  Simon rated and commented on this recipe

  

  I tried this a quite enjoyed it. It is on my "to try again" list.

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Ingredients

• 25g dried porcini mushrooms
• olive oil
• 300g skinless chicken thigh fillets, sliced
• 4 garlic cloves , finely chopped
• 1 tbsp chopped rosemary
• 500g chestnut mushrooms , sliced
• 1 tbsp tomato purée
• 250ml Marsala
• 300g penne
• parmesan shavings to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

Ingredients

• 25g dried porcini mushrooms
• olive oil
• 300g skinless chicken thigh fillets, sliced
• 4 garlic cloves , finely chopped
• 1 tbsp chopped rosemary
• 500g chestnut mushrooms , sliced
• 1 tbsp tomato purée
• 250ml Marsala
• 300g penne
• parmesan shavings to serve (optional)

Per serving

469 kcalories, protein 28.8g, carbohydrate 62.5g, fat 10 g, saturated fat 1.9g, fibre 4.8g, salt 0.28 g

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