• 600cal
  • 15min

Lunch

Creamy Chicken Pasta

How to Make It

Bring a saucepan of water to the boil and cook the pasta for 10 minutes, drain and set aside 50ml of the water.

Whilst the pasta is cooking, heat the olive oil in the frying pan over a medium heat and fry the garlic and spinach for 3 minutes until wilted.

Add the soft cheese to the pan and stir until melted. Next, add the shredded chicken, peas and ½ of the pasta water. Bring to the boil and cook for 3 minutes until the peas are cooked.

Add the pasta to the mix and stir until combined, adding more pasta water if necessary. Remove from the heat and serve.

Ingredients

  • 200g dried pasta
  • 125g soft cheese
  • 2 cooked and shredded skinless chicken breast
  • 50g frozen peas
  • 30g baby spinach
  • 1 tsp olive oil
  • 1 garlic clove, crushed

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