500 g Penne pasta
1 bunch Swiss chard or spinach (optional)
2 Tbsp Butter
1 Tbsp Olive oil 
2 cups Mushrooms 
1 Tbsp minced Garlic
2 Chicken fillets, cooked and sliced
½ Onion, chopped
1 tsp Nutmeg 
1 tsp Mixed herbs
1 Tbsp Seven Colours Grill Seasoning™
¼ cup Sundried tomatoes
2 cups fresh Cream
1 cup grated Parmesan cheese
2 tsp fresh Parsley, chopped
Salt and pepper


Cook the pasta according to package instructions. Steam the Swiss chard or spinach.

Add the butter and oil to a pan over medium-high heat. Once the pan is hot, add the mushrooms, minced garlic, cooked chicken fillets and onion and sauté until the onion is soft. Sprinkle with the nutmeg, mixed herbs and Seven Colours Grill Seasoning™. Add the sundried tomatoes and Swiss chard to the pan. Add the fresh cream, cooked pasta, Parmesan cheese and fresh parsley and stir to combine. Season to taste with salt and pepper and simmer for 4-5 minutes or until the sauce is as thick as desired.
Tip: If you would like the sauce to be thicker, you can mix 1 teaspoon of cornstarch and 1 teaspoon of milk together before pouring into the sauce. As it cooks, it will thicken the sauce.