Creamy Chicken Spinach Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Pasta
- 1 tbsp Olive oil (for the chicken)
- 1 tbsp Olive oil (for the vegetables)
- 300 g Chicken breast (cut into chunks)
- 300 g Spinach (finely chopped)
- 2 Tomatoes (diced)
- 1 Onion (diced)
- 2 Garlic clove (crushed)
- 75 g Light cream cheese
- 100 ml Skimmed milk
- 1 tbsp Dijon mustard
- 2 tablespoons Crème fraîche
- 2 tablespoons Greek yogurt
- 100 ml Chicken stock
- 40 g Sun-dried tomatoes (chopped)
- 80 g Artichoke hearts (chopped)
- 80 g Mozzarella (grated)
- 1 pinch Fine sea salt and ground black pepper
Method
- Cook 200 g Pasta according to the packet instructions.
- Heat 1 tbsp Olive oil in a pan and fry 300 g Chicken breast until it is cooked through. Set aside.
- Add another 1 tbsp Olive oil to the pan and add 1 Onion and 2 Garlic clove. Sauté until softened.
- Add the cooked chicken, 300 g Spinach, 75 g Light cream cheese, 80 g Mozzarella, 100 ml Skimmed milk, 2 tbsp Greek yogurt, 2 tbsp Creme fraiche, 2 Tomatoes, 40 g Sun-dried tomatoes, 80 g Artichoke hearts, 1 tbsp Dijon mustard and 1 pinch Sea salt and black pepper. Add 100 ml Chicken stock.
- Heat until the cheese has melted and a sauce has formed (about 5 minutes).
- Drain the pasta and add to the pan. Mix well until all the pasta is coated.