Sunday, 1 February 2015

One Pot Creamy Chicken & Spinach Pasta


This is an adaptation of a recipe that I have had on my Pinterest board for a while.  It's one of those where there isn't any real right or wrong way to make it.  I've used chicken, mushrooms and spinach as the main ingredients, but the options really are endless.

It is very quick and easy to make and took about 30 minutes from starting the prep to being ready to eat.  The measurements I've given are to serve 2.

Ingredients
Olive oil, for frying
1 onion, chopped
2 chicken breasts, cut into chunks
Mushrooms, cut into quarters
300g tin chopped tomatoes
250ml chicken stock
Pasta shapes, sufficient to serve 2
3 good handfuls of fresh spinach
A good dollop of creme fraiche
1 mozzerella cheese ball, sliced
Chunk of grated cheese
1 bunch of spring onions, sliced
Cornflour - for thickening if required

Fry the onion in the olive oil until softened, turn down the heat and add the chicken.  Continue to cook until the chicken is golden brown.  Add the mushrooms and continue cook for a few more minutes, just to start the mushrooms off.
Add the tinned tomatoes and stock and bring to the boil.

Add the dry pasta, making sure that it is all covered by the liquid.  Bring to a rolling simmer, cover and cook until the pasta is how you like it.  Thicken if required and stir in the creme fraiche
Add the spinach, a handful at a time, stirring until until wilted before adding the next handful.

Sprinkle the cheese on the top and leave to melt.
When ready sprinkle with the spring onions and give a good stir to give a delicious creamy texture.

We had this with garlic bread.

I have only made this the once and it was scrummy and will definitely be an addition to our list of favourite one pot dinners.  When I make it again I may add either some smoked paprika or Worcestershire sauce just to give a little bit of added heat.

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