Penne with chicken, porcini & Marsala
A simple mix of great Italian flavours makes the ideal low-fat midweek pasta dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minutes
Low-fat
- Soak the porcini in 300ml of boiling water for 15 minutes. Drain, reserving the liquid and discarding any grit. Finely chop the porcini.
- 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.
- 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
Recipe from olive magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12293/
http://www.bbcgoodfood.com/recipes/12293/
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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
Ready in 20 minutes
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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20 August 2009
emmak99 rated and commented on this recipe
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18 September 2009
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21 September 2009
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22 December 2009
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29 June 2010
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