Spinach and Sundried Tomato Pasta

You know when you’ve just been eating bad/naughty food all Easter long and all you want is something deliciously savoury and in no way made of chocolate? Well that’s where I am at with life this week.

I swear if I eat or even just see another Easter egg I might explode! As fantastic as it is to indulge in chocolate for a week straight there does come a time when enough is enough. So to combat all the sugary chocolaty goodness I had been consuming I fought back with this delectable somewhat fancy pants but actually really easy pasta.

Its full of semi sun-dried tomatoey goodness, creamy but with a hint of heat sauciness and of course to make it a little bit healthy a heap of spinach!

This pasta was a winner with me right away due to the fact that once I got going it was made in about 15 mins flat! How good is that for a filling midweek meal that yields loads of leftovers?

Interested yet? OK, here we go!

Prep time – 5 mins, Cooking time – 15 mins, Serves 6-8

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Spinach and Sundried Tomato Pasta

2 packed cups baby spinach leaves

150g semi sundried tomatos

2 chicken breast fillets –  chopped into bite sized pieces

500g pasta of your choice

1/4 tsp cayenne pepper

2tbs chicken stock powder

2 cups cream

1/4 cup parmesan cheese – plus extra to serve

Salt and pepper to taste

1tsp oil to fry chicken – you can use the sundried tomato oil3

1. Put a large pot on to boil pasta and place pasta into pot when bubbling.

2. Place chopped chicken into a large frying pan and season with chicken stock powder and fry until golden and cooked through.

3. Add tomatos, cayenne pepper and cream to chicken. Stir through.

4. When creamy sauce is hot add parmesan and stir through.

5. Once pasta is cooked drain and return to the pot. Wilt spinach through the creamy chicken then add the creamy chicken sauce to the pasta and stir through.

6. Serve with some extra parmesan on top of pasta and enjoy!

-A

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Creamy Chicken and Spinach Pasta

This is one of the easiest and yummiest pasta recipes I know how to make. It’s at the point now that I don’t even use a recipe , I usually just go by feel, but tonight I decided to actually work out how much of everything I use and here it is just for you! This does make quite a lot, so feel free to dial back the amounts if you don’t want left overs.

Prep time – 10 mins, Cooking time – 20 mins, Serves 8

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Creamy Chicken and Spinach Pasta

2 skinless chicken breasts – diced

1 large brown onion – finely sliced

1 tbs minced garlic

1tbs chicken stock powder

250g frozen chopped spinach

600ml cream

½ cup water

500g pasta (I used large spirals)

3 heaped tbs wholegrain mustard

½ tbs honey

Salt and pepper to taste

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  1. Put a large pot on to boil for the pasta while preparing the ingredients.
  2. Put pasta in to cook. In a large frying pan/wok on a medium heat cook onion and garlic in some olive oil until onion is soft then add the diced chicken. Sprinkle chicken with stock and cook until chicken is slightly golden and no longer pink.
  3. Add water, spinach, cream, mustard and honey and stir through.
  4. Once pasta is just cooked add to chicken mixture and cook for a further 10 minutes on a low heat.
  5. Add salt and pepper to taste.
  6. Enjoy!

~A

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