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Recipe for :

Flavours Penne, Chicken, Rocket and Pinenuts

Flavours - click to visit web siteThis recipe has been published with the permission of Flavours who ran a competition earlier in the year with Pizza Express featured in their "Expresso" magazine. The prizes on offer were two places on a week long cookery holiday at I Castagni including return flights from London to Rome, provided by Alitalia. This is one of the winning recipes.

In 1998 Flavours created a new kind of cookery holiday offering:

  • unspoilt, off the beaten track locations
  • cookery demonstrations with local experts keen to share their skills and enthusiasm
  • luxury accommodation and hospitality

Their holidays achieve a balance between:

  • cookery demonstrations
  • foodie-visits
  • independent exploration
  • time for relaxation

All the key ingredients for a memorable foodie holiday!

To find out more have a look at the web site <click here>


2 large chicken breasts
250g penne
1 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, peeled and crushed
50g pinenuts, lightly toasted
125g rocket
1 tbsp wholegrain mustard
200ml extra thick double cream
150ml dry white wine
Salt and freshly ground black pepper
Parmesan, freshly pared, to serve

  • Chop the chicken into 2 cm cubes and brown in the oil. Remove from the pan.
  • Fry the shallots, garlic and pinenuts for about 3 minutes.
  • Add the wine and boil rapidly, until reduced by half.
  • Stir in the cream, mustard, salt and pepper.
  • Cook the pasta and drain well.
  • Toss the pasta, chicken and rocket in the sauce and serve with the freshly pared parmesan.

Serves 4


Flavours - click to visit web site