Rich and Creamy Chicken Pasta

Nutrition per serve

Ingredients

• 1pcs carrot
• 2clov garlic
• 300g chicken thigh fillets
• 10g Italian seasoning
• 200g shell pasta
• 50g tomato paste
• 250ml cream
• 50g baby spinach leaves
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Cut the carrot into 1cm chunks. Crush or finely chop 2 garlic cloves. Thinly slice the chicken. Combine 1 tsp Italian seasoning and 2 tsp olive oil in a large bowl and season with pepper. Add the chicken and toss to coat.
2. Step 2 — Cook pasta
   Cook the pasta in the pan of boiling water for 11 mins or until al dente. Reserve 2 tbs cooking water, then drain. Meanwhile, heat a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 3 mins or until browned. Remove from the pan.
3. Step 3 — Start sauce
   Heat 2 tsp olive oil in the same frypan over medium heat. Cook the carrot and garlic, stirring, for 4 mins or until the carrot is softened. Add half the tomato paste* and 1 tsp Italian seasoning* and cook, stirring, for 30 secs or until combined.
4. Step 4 — Simmer sauce
   Stir three-quarters of the cream* into the carrot mixture and bring to a gentle simmer (see Kitchen 101). Add the chicken, reduce the heat to medium-low and cook, stirring regularly, for 5 mins or until the sauce is slightly reduced and the chicken is cooked through.
5. Step 5 — Serve up
   Stir the pasta and spinach into the chicken mixture. Gradually add the reserved cooking water, stirring constantly until the sauce coats the pasta and looks slightly glossy. Taste, then season with salt and pepper. Divide the chicken pasta among bowls and enjoy!
6. Step 6 — Kitchen 101
   Don't let the creamy sauce come to the boil as it may curdle and burn. Instead, bring to a gentle simmer and stir often during cooking.

Allergens

Sulfit, Gluten, Wheat, Milch