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penne pasta oil veal steaks butter garlic button mushrooms white wine seeded mustard cream cheese milk chicken stock thyme
Viewed: 47 - Published at: 3 years agoIngredients
- 400g penne pasta
- 1 tablespoon oil
- 400g veal steaks
- 10g butter
- 2 cloves garlic, crushed
- 200g button mushrooms, sliced
- 1/3 cup dry white wine
- 1 tablespoon seeded mustard
- 1/4 cup KRAFT Cream Cheese Spread
- 3/4 cup milk
- 1/2 cup chicken stock
- 1 teaspoon fresh thyme leaves
Method
- Cook the pasta in a large saucepan of boiling water, uncovered, until just tender.
- Rinse, and drain.
- Heat oil in a non stick frying pan.
- Cook veal until browned on both sides and cooked as desired.
- Set aside and keep warm.
- Melt butter in the same pan; cook garlic and mushrooms for 2 minutes; add wine and mustard, cook, stirring, for 2 minutes.
- Add cream cheese spread, milk and stock; bring to the boil.
- Simmer, uncovered for 5 minutes or until sauce thickens.
- Stir in thyme.
- Add pasta back to the sauce, and stir to coat.
- Serve pasta topped with warm veal and extra sauce.
