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Creamy Poppy Seed & Chicken Pasta

Creamy Poppy Seed & Chicken Pasta

with Spinach

Rapid
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Looking for a tasty midweek dinner option? Try cooking up our Poppy Seeds and Chicken Pasta in just 20 minutes for a balanced and tasty dinnertime.

Allergens:GlutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

200 grams

Wholewheat Rigatoni

(ContainsGluten)

1 bag(s)

Baby Spinach

8 grams

Plain Flour

(ContainsGluten)

280 grams

Diced Chicken Breast

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ unit(s)

Red Bullet Chilli

1 sachet

Vegetable Stock Powder

(ContainsCelery)

¾ pack(s)

Reduced Fat Creme Fraiche

(ContainsMilk)

½ pot(s)

Poppy Seeds

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Energy (kcal)680 kcal
Fat14.0 g
of which saturates8.0 g
Carbohydrate83 g
of which sugars7.0 g
Protein52 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

a) Pour the boiling water from your kettle and a pinch of salt into a large saucepan and bring back to the boil. b) Once boiling, add the wheat rigatoni to the boiling water and simmer until tender, 12 mins. In the last 1 minute of cooking, stir in the spinach to the boiling water to wilt for 1 minute. Drain the spinach and wheat pasta in a colander, put back in the pan and drizzle with oil to stop it sticking together.

2

a) Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. b) Put the flour in a bowl and add a pinch of salt and pepper. c) Add the chicken to the bowl and toss to coat. d) Once hot, add the chicken to the pan and stir-fry until golden all over, 5-7 mins.

3

a) Meanwhile, halve, peel and thinly slice the shallot. b) Peel and grate the garlic. c) Thinly slice the chilli.

4

a) Once browned, add the shallot to the chicken and stir fry until the shallot is softened, 2-3 mins. b) Add the garlic, a few slices of chilli and the poppy seeds and stir fry for 1 minute. c) Pour in the water (see ingredient list for amount) and the vegetable stock powder.

5

a) Bring the mixture to the boil, reduce the heat to medium and simmer until reduced slightly, 2-3 mins.Stir in the creme fraiche and bring to a simmer. IMPORTANT: The chicken is cooked when no longer pink in the middle. b) Add the drained wheat pasta and spinach to the pan with the sauce, or add the sauce to the wheat pasta pan - which ever is easiest. Toss together. Warm through for a minute, then remove from the heat.

6

a) Taste and add salt and pepper if you feel it needs it. b) Serve in bowls, sprinkle over as much of the remaining chilli as you fancy. Enjoy!