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Main dishes

Chicken & Mushroom Penne Pasta

Chicken & Mushroom Penne Pasta recipe
photo by:kraft
Tender chicken breast strips and sautéed mushrooms are added to a savory sauce and served with penne pasta in this quick and easy weeknight dish.
40 min
40 min
6 servings, 1-1/3 cups each

What You Need

Tbsp.  cornstarch
cup  fat-free reduced-sodium beef broth
Tbsp.  balsamic vinegar
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
lb.  boneless skinless chicken breasts, cut into strips
tsp.  Italian seasoning
lb.  sliced fresh mushrooms
cup   chopped Italian parsley, divided
cups   penne pasta, uncooked
cup  KRAFT Shredded Italian* Five Cheese Blend

Make It

MIX first 3 ingredients until blended.

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve half in skillet. Set remaining reserved drippings aside for later use.

ADD chicken to reserved drippings in skillet; sprinkle with Italian seasoning. Cook 5 min. or until chicken is evenly browned, stirring occasionally. Remove from skillet.

HEAT remaining drippings in skillet. Add mushrooms; cook and stir 2 min. Return chicken and bacon to skillet along with the broth mixture and 1/4 cup parsley; cook 10 min. or until chicken is done and sauce is thickened, stirring frequently. Meanwhile, cook pasta as directed on package, omitting salt.

DRAIN pasta. Add to ingredients in skillet; cook and stir 1 min. Top with cheese and remaining parsley.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

You can use button, cremini or portobello mushrooms in this pasta dish.
Special Extra
Add 1 cup arugula or baby spinach to chicken mixture in skillet before adding the drained cooked pasta; cook and stir 1 min. or just until greens start to wilt. Add drained pasta; continue as directed.
Special Extra
Sprinkle with 1/2 tsp. crushed red pepper before serving.
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