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Nutrition: Per serving

  • kcal668
  • fat24g
  • saturates13g
  • carbs59g
  • sugars5g
    low
  • fibre6g
    high
  • protein51g
    high
  • salt0.7g
    low
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Method

  • step 1

    Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.

  • step 2

    Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.

  • step 3

    Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.3 out of 5.34 ratings

aundrae0806709

It was ok, but probably wouldn’t make again

elizabethraynor197872653

I thought this was ok I just felt it was slightly bland.

vanak9009106780

can i help you = tinyurl.com/bdhwz4k6

watertonthea90058

much help

bethdavis42390509

I chose a mozzarella ball for the "soft cheese". This was a disaster as it didn't melt be instead clumped with the chicken into hard lumps. I wish the recipe had specified which cheese to use. It was not creamy but instead lumpy and hard to eat.

mmb123dog

I would use a tub of Philadelphia or supermarket own brand - could use garlic and herb variety.

fmsb5zykqc72998

Fab tea for mid week with the kids, a couple of veg in there too!

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