Ingredients

2 cups Penne pasta
1 Tbsp Olive oil 
2 medium Chicken fillets, cubed
3 Tbsp Butter 
1 medium Onion, chopped 
1 cup Mushrooms, sliced (optional) 
2 Tbsp Seven Colours Grill Seasoning™ 
1 Tbsp Mixed dried herbs
1 Tbsp Cumin
2 Tbsp Tomato paste
200 g Baby spinach
1 cup fresh Cream

Method

Cook the pasta as per packet instructions and set aside. In a skillet, heat the olive oil, brown the chicken fillets, and set aside. In the same pan, melt the butter. Add the onion and cook until translucent, then add the mushrooms, if you’re using. Add the Seven Colours Grill Seasoning™, dried herbs, cumin and tomato paste and stir to combine. Add the spinach and stir until wilted, then pour in the cream. Cook on medium heat until thick. Add the cooked chicken back into the pan and stir in the pasta until well combined.
Tip: Add Parmesan cheese when serving.