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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

Recipe Development TeamPublished on June 14, 2025

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Allergens:

Milk

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

30 grams

Mature Cheddar Cheese

(Contains: Milk)

75 grams

Creme Fraiche

(Contains: Milk)

180 grams

Penne Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

100 grams

Baby Spinach

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

10 grams

Chicken Stock Paste

30 grams

Tomato Puree

240 grams

Diced British Chicken Breast

1 sachet(s)

Italian Style Herbs

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2849 kJ

Energy (kcal)681 kcal

Fat21.3 g

of which saturates11.8 g

Carbohydrate71.4 g

of which sugars8.2 g

Dietary Fibre4.8 g

Protein48.1 g

Salt0.6 g

Potassium341 mg

Calcium59.5 mg

Iron0.9 mg

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

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the penne. Grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Grate the Cheddar.

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.

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.

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.

5

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

6

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

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