Chicken & Mushroom Truffle Penne

🥘 Ingredients

• butter
  3 tbsp
• button mushrooms
  6 oz
• cream cheese
  2 oz
• garlic powder
  1 tsp
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  3 tbsp
• parmesan cheese
  2 tbsp
• penne pasta
  8 oz
• scallions
  2 pieces
• tomato
  1 piece
• truffle zest
  1 tsp

🍳 Cookware

• large pan
• small bowl
• medium pot

1. 

   1

   Wash and dry all produce. Trim and quarter button mushrooms (skip if pre-sliced). Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   button mushrooms: 6 oz, scallions: 2 pieces, tomato: 1 piece
2. 

   2

   Melt 1%tbsp butter in a large pan over medium-high heat. Add panko breadcrumbs ; cook, stirring, until golden and toasted ⏱️ 2-3 minutes . Stir in half the garlic powder . Cook until just fragrant ⏱️ 30 seconds . Season with salt and pepper. Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 3 tbsp, panko breadcrumbs: 3 tbsp, garlic powder: 1 tsp
3. 

   3

   Bring a medium pot of salted water to a boil. Add penne pasta ; cook, stirring occasionally, until al dente ⏱️ 9-11 minutes . Drain.

   penne pasta: 8 oz
4. 

   4

   While pasta cooks, heat olive oil in same pan over medium-high heat. Stir in button mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender ⏱️ 5-7 minutes . Reduce heat to medium.

   olive oil: 1 tbsp
5. 

   5

   Stir scallion whites, remaining garlic powder, and 1%tbsp butter into pan with mushrooms. Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in mushroom stock concentrate , cream cheese , half the parmesan cheese , and ⅓%cup water. Cook, stirring, until combined and creamy ⏱️ 2-3 minutes . Turn off heat. Stir in tomato, another 1%tbsp butter, and truffle zest to taste. Season with salt and pepper.

   mushroom stock concentrate: 1 unit, cream cheese: 2 oz, parmesan cheese: 2 tbsp, truffle zest: 1 tsp
6. 

   6

   Stir drained penne pasta into pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. Divide between bowls; top with scallion greens and remaining parmesan cheese. Sprinkle with as much garlicky panko breadcrumbs as you like and serve.