Saucy Mushroom Marvel Pasta
Crispy Shallot Topped Chicken
Savor the deliciousness of our Mushroom Pasta, topped with a crispy shallot-coated chicken breast for an irresistible crunch. The fresh penne is enveloped in a luxurious sauce made from Campbell's Cream of Mushroom Soup, creating a creamy, flavorful base. Finished with a generous sprinkle of parmesan cheese, this dish offers a perfect blend of textures and rich, comforting flavours
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
227 g
Quick-Cook Penne
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 unit(s)
Egg
(Contains: Egg)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
113 g
Mushrooms
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Quater mushrooms.
- Meanwhile, pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Open up chicken like a book. Season both sides salt and pepper.
- Whisk together egg and 2 tbsp (4 tbsp) water together in a medium bowl.
- Combine panko and crispy shallots in a shallow dish.
- Sprinkle 1 tbsp flour over each chicken breast.
- Working with one chicken breast at a time, press both sides into egg mixture , then into panko shallot to coat completely.
- Transfer chicken to a plate.
- Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) oil, then chicken. Sear until golden-brown,2-3 min per side.
- Remove from heat and transfer chicken to an unlined baking sheet. Bake in the top of the oven until golden brown and cooked through, 8-10 min.**
- Carefully wipe the pan clean.
- Re-heat the large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then the mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
- Add cream of mushroom soup and 1 cup (2 cups) water.
- Cook stirring often until combined, 1 min.
- Add quick-cook penne.
- Cook stirring often until penne is cooked through and sauce thickens, 3-4 mins.
- Season with salt and pepper.
- Thinly slice chicken.
- Divide mushroom pasta between bowls.
- Top with chicken.
