Creamy Chicken and Tomato Penne
with Spinach and Cheese
This Creamy Chicken and Tomato Penne 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.
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.
Ingredients
1
Garlic Clove
125
Baby Plum Tomatoes
30
Mature Cheddar Cheese
(Contains Milk)
260
Diced Chicken Breast
1
Italian Style Herbs
30
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
Utensils
Instructions
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.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Stir in the garlic, Italian style herbs, tomato puree and baby plum tomatoes and cook for 1 min more.
Meanwhile, once the pan of water is boiling, add the penne and bring back to the boil. 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 water for the sauce (see ingredients for amount) and chicken stock paste to the pan with the chicken. Bring to a boil, then turn the heat down and simmer for 3-4 mins.
Stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.
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.
Share the chicken pasta between your bowls and sprinkle over the remaining Cheddar to finish.
Enjoy!
