Another great chicken dis that will become a family favourite. Very little prep needed so also a great mid week meal to keep the family feed. I used thigh fillets but breast fillets will work. 3 steps! Cook pasta, cook chicken cook cream and combine! You can’t really go wrong
750g chicken thigh fillets, thinly sliced
300ml thicken cream
½ cup chicken broth, salt reduced
4 cloves of garlic, thinly slice or crushed
1tbs Italian herbs
½ cup Parmesan cheese
120g baby spinach
125g sliced sun dried tomatoes (drained of oil)
1 box of spiral pasta
- In boiling water add spiral pasta and cook till just soft.
- In a large fry pan add olive oil (or the oil from the sun dried tomatoes), half the garlic, and cook the chicken on a medium to high heat, 3-5min per side or till brown. Cook till the centre of the chicken is no longer pink. Remove from pan.
- In the same fry pan add thickened cream, broth, garlic, Italian herbs and Parmesan cheese. Stirring or whisking over a medium high heat until it starts to thicken. Add spinach and sun dried tomatoes and simmer till the spinach wilt. Add chicken back into the pan and still till it has warmed thru.
- Get ready for you taste buds to explode!
Serve up and enjoy