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Creamy chicken, pea and spinach penne
Creamy chicken, pea and spinach penne
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
One-pot pasta dish ready in 30 minutes where pasta cooks in the sauce for a quick and easy weekday meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red onion, thinly sliced
  • 44.40 gm tomato paste
  • 250g cherry tomatoes, halved
  • 510.00 gm chicken style liquid stock
  • 750.00 ml penne rigate
  • 165.00 ml frozen peas
  • 126.25 gm thickened cream
  • 46.80 gm wholegrain mustard
  • 500.00 ml shredded cooked chicken
  • 80g baby spinach
  • 62.50 ml chopped fresh flat-leaf parsley
Instructions:
  • In a large heavy-based saucepan or flameproof casserole dish, heat oil over medium-high heat. Add onion and cook, stirring, for 5 minutes. Add paste, tomato, stock, and 1 1/2 cups cold water. Cover and bring to a boil.
  • - Add penne to a pot of boiling water. - Lower the heat to medium and simmer the pasta uncovered, stirring occasionally, for 15 minutes, or until pasta is tender and sauce has almost thickened. - Add peas in the last 2 minutes of cooking. - Season with salt and pepper. - Stir in cream, mustard, and half the chicken. - Remove from heat.
  • Gently fold in the fresh spinach. When serving, sprinkle the remaining chicken and freshly chopped parsley on top for an elegant finish.

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