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Italian Recipes

Creamy Chicken and Tomato Pasta

Creamy Chicken and Tomato Pasta

Creamy Chicken and Tomato Pasta

with Spinach and Cheese

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This Creamy Chicken and Tomato Pasta is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Garlic Clove

125

Baby Plum Tomatoes

30

Mature Cheddar Cheese

(Contains: Milk)

280

Diced Chicken Breast

1

Italian Style Herbs

1

Tomato Puree

180

Penne Pasta

(Contains: Cereals containing gluten)

10

Chicken Stock Paste

100

Baby Spinach

75

Creme Fraiche

(Contains: Milk)

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kJ)3006 kJ

Energy (kcal)718 kcal

Fat22 g

of which saturates12 g

Carbohydrate72 g

of which sugars9 g

Protein55 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Garlic Press

•Chopping Board

•Knife

•Grater

•Grill Pan

•Colander

Instructions

Get Prepped

1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne. Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Grate the Cheddar.

Start the Sauce

2

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the diced chicken and cook until browned, 8-10 mins, stirring occasionally. Once browned, add the garlic, Italian herbs, tomato puree and baby plum tomatoes and cook for a further 1 min. IMPORTANT: Wash your hands after handling chicken and its packaging.

Pasta Time

3

Add the penne to the pan of boiling water and cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Add the Spinach

4

Add the water (see ingredients for amount) and chicken stock paste to the pan with the chicken. Bring to a boil, turn the heat down to simmer and cook for 3-4 mins. Stir in the spinach a handful at a time until wilted, 2-3 mins.

Finish Up

5

Once the spinach has wilted, stir through the creme fraiche and half the Cheddar. Add the cooked pasta and season to taste with salt and pepper, then stir to combine. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Serve

6

Share the chicken pasta between your bowls and sprinkle over the remaining Cheddar to finish. Enjoy!

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