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Penne in Creamy Chicken Sauce
A Family Favourite!
1 medium onion, diced
100g sliced mushrooms
1 medium green pepper, sliced thinly
400g chicken breast, cut into cubes
1 small can tomato juice
200ml fresh cream
1 chicken stock cube
1 small glass dry white wine
600g penne (or any other pasta shape)
1 tsp. sweet paprika
1 tsp. oregano
1 tsp. mixed herbs
1 Tbls. margarine for frying


Fill a large pot with water and bring to the boil. When boiling, add salt and the pasta, stir well every few minutes until al dente (see back of pack for cooking duration, usually about 10 minutes). Drain well.

Meanwhile, heat the margarine in a medium-sized saucepan on moderate heat.

Add the diced onion and fry for about 2-3 minutes. Then add the sliced green peppers and mushrooms. Using a wooden spoon, stir all the ingredients together on low heat for about 4 minutes or until mushrooms are golden brown.

Add the chicken breast to the other ingredients and stir constantly.

Meanwhile sprinkle the sweet paprika, mixed herbs and oregano. Also pour in the wine and stir until all the wine is absorbed and chicken breast is tender.

Then pour in the fresh cream and stir for about 4 minutes until it’s bubbling.

Then add tomato juice and stir until both colors have blended well together and it is piping hot.

Serve on pasta.

Preparation Time: 30 minutes Serves: 4
Recipe Origin: Italy
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