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Creamy chicken pappardelle
Creamy chicken pappardelle
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge guilt-free in this decadent, low-fat pasta dish.
Ingredients:
  • 375g dried pappardelle pasta
  • 400g chicken breast fillets, thinly sliced
  • 200g Swiss brown mushrooms, thinly sliced
  • 60ml (1/4 cup) chicken style liquid stock
  • 1 bunch fresh chives, chopped
  • 180g (2/3 cup) extra light sour cream
  • 250g cherry tomatoes, halved
  • 250.00 ml baby spinach, shredded
Instructions:
  • Boil the pasta in a generous amount of salted boiling water until perfectly cooked. Drain and place back in the saucepan.
  • Heat a non-stick frying pan over medium-high heat and lightly coat with olive oil spray. Brown the chicken in 2 batches, stirring, for about 3 minutes each, then transfer to a bowl and cover to keep warm.
  • 1. Coat the pan with a layer of oil. Saute the mushrooms and garlic for 1 minute, constantly stirring. Pour in the stock and bring to a boil. Cook for 3 minutes until tender. Mix in the chicken and chives for 1 minute. Combine the chicken mixture and sour cream with the pasta, tossing well. Enjoy!
  • Mix the fresh tomato and spinach together in a bowl, then top the pasta with this vibrant mixture.

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