Pebble Picture Patchwork: Heinz Chicken & White WIne Stew with Penne Pasta


To mark the launch of the Heinz Special Edition Soups range, Heinz has worked with renowned chef and restaurateur, James Tanner, to  promote the new range and create a series of recipes. caned soup easily double up as a sauce, very handy when you are in a hurry. 
Each new soup is a old favourite with a twist
Cream of Tomato with a Twist of Chilli
Cream of Chicken with a Touch of Sage
Edition Cream of Mushroom with a Hint of Garlic
Cream of Chicken with a Dash of White Wine
And here the recipe for the latter. One to bookmark, a yummy fare.

inspired by the core ingredients in Cream of Chicken and White Wine Soup
(Serves 4)

8 chicken thighs, boneless and skinned cut into half inch dice
1 peeled and diced carrot
½ dice onion
1stick peeled and diced celery
1 tbsp chopped tarragon
300ml chicken stock
100ml whipping cream
125ml dry white wine
200g Penne pasta
1 tbsp olive oil

1. Heat a large non-stick frying pan to a medium heat and add the oil.
2. Next add the chicken pieces and sear all over in the oil.
3. Now add the onion and cook for a further minute, then add the remaining chopped vegetables.
4. Stir all whilst cooking to combine and stir frequently for another minute.
5. Now add the wine and simmer until reduced by one third.
6. Then add the stock and bring all to a gentle simmer.
7. Cook uncovered, stirring from time to time for 8 minutes until the chicken and vegetables are tender.
8. Lower the heat and stir in the cream, then add the tarragon and season to taste.
9. Whilst the stew is cooking, blanch the pasta in salted simmering water to cook through until tender.
This should take around 12 minutes, then drain in a colander.
10. To serve, add the pasta to the warmed stew and stir all together to combine.
11. Season to taste and serve in warmed serving dishes.

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