Creamy Chicken, Mushroom and Cauliflower Pasta

by Catherine Rabess

I used wholewheat penne pasta for this dish, which is full of fibre. A perfect weeknight supper.

Method

Based on 4 servings, adjust as needed.

Step 1

Trim and slice the mushrooms. Prepare the cauliflower into small florets then chop into small chunks. Dice the chicken into bite-size pieces.

Step 2

Into a large lidded pan, add a dash of oil and once hot, add the diced chicken. Season and cook until golden and cooked through. This will take about 10 minutes. Once cooked through, remove and set aside.

Step 3

Meanwhile, bring a large pan of salted water to the boil and put the pasta in to cook according to the packet instructions.

Step 4

Heat the remaining oil in the same pan you cooked the chicken in and turn the heat to medium. Add the garlic, onion, chilli and thyme. Gently cook for 5 minutes or until golden. Now add the sliced mushrooms and the chopped cauliflower, cover with the lid and gently cook for about 10 minutes, or until cooked. Once softened, mash the cauliflower mixture with a fork until broken down, but still with a bit of texture. Stir in the mascapone, then season to taste with sea salt, black pepper and a little lemon juice. Remove from the pan and set aside.

Step 5

Reserving a cupful of the cooking water, drain the pasta and return it to the pan, off the heat. Tip in the sauce and the cooked chicken and stir well, adding splashes of the cooking water to loosen, if needed. Taste and season with salt, pepper and the remaining lemon juice.

Step 6

Stir most of the Parmesan and half the parsley leaves. Serve with the remaining chopped parsley and Parmesan sprinkled on top.

  • Ingredients
  • Based on 4 servings
  • 20g Parmesan, grated 1x Sainsbury's Grana Padano Cheese 200g
  • 1 Red Chilli, finely chopped 1x Sainsbury's Red Chillies 65g
  • 400g Wholewheat Pasta 1x Sainsbury's Wholewheat Penne Pasta 500g
  • 1 tbsp Thyme, picked 1x Sainsbury's Bunched Thyme 20g
  • 320g Skinless And Boneless Chicken Thighs, diced (or breast) 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 320g
  • 150g Mascarpone Cheese, or Ricotta 1x Sainsbury's Mascarpone Cheese 250g
  • 15g Flat Leaf Parsley, leaves picked 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 1 Lemon 1x Sainsbury's Lemons
  • 250g Chestnut Mushrooms, washed, trimmed and sliced 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g
  • 1 Cauliflower, trimmed and cut into florets 1x Sainsbury's Cauliflower
  • 2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 4 Garlic Cloves, finely sliced 1x Sainsbury's Garlic
  • 1 Onion, sliced 1x Sainsbury's Onions Loose
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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