Description
A delicious creamy pasta dish with chicken and sun dried tomatoes, perfect for a quick dinner.
Ingredients
Scale
- 1 litre Chicken stock
- 2 Chicken breasts
- 1 tbsp Olive oil (Or use the oil from the sun dried tomatoes)
- 1 Onion (Diced)
- 3 Garlic cloves (Peeled and crushed)
- 150 g Sun dried tomatoes (Roughly chopped)
- 1 tbsp Tomato puree
- 1 tsp Dried oregano
- 1 tbsp Paprika
- 200 g Dried pasta (I use macaroni)
- 100 ml Double cream
- 50 g Parmesan (Grated)
- 120 g Baby leaf spinach (Chopped)
- Sea salt and freshly ground black pepper
- 15 g Basil (Chopped)
- A little extra parmesan
Instructions
- Bring the chicken stock to a simmer in a large pan, then add the chicken breasts and cook for 10-15 minutes, with a lid on, until the chicken is cooked through.
- Remove the chicken from the stock, cut into small cubes then set to one side. Keep the stock in the pan.
- In a separate pan, heat the olive oil over a medium high heat and cook the onion, garlic and sun dried tomatoes for a few minutes until starting to soften.
- Add in the tomato puree, oregano and paprika and cook for a few minutes more.
- Add the stock you used to cook the chicken breasts and the dried pasta. Bring to a boil then simmer for 8-10 minutes until the pasta is al dente.
- Add a splash more stock here if it’s needed.
- Over a low heat, stir in the double cream, parmesan and spinach.
- Stir in the shredded chicken, season to taste with salt and pepper, then serve.
- Scatter over some chopped basil and a little extra grated parmesan.
Notes
- This dish can be adjusted by adding more vegetables or using different types of pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg