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Creamy Garlic & Tomato Chicken Pasta
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Creamy Garlic & Tomato Chicken Pasta

35 minServes 2Nutri-Score C€€
from @hopecrosby_eatss41 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pastaGrains130 g
  • chicken breasts (butterflied)Meat2 pieces
  • Cajun seasoning (for coating the chicken)Spices10 g
  • onion (finely chopped)Produce1 piece
  • garlic (cloves, minced)Produce3 pieces
  • Italian seasoning (teaspoons)Spices2 pieces
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • chicken stockPantry150 ml
  • reduced fat crème fraîcheDairy50 g
  • milkDairy100 ml
  • parmesan (grated)Dairy50 g
  • cherry tomatoes (halved)Produce6 pieces
  • spinach (handful)Produce30 g

per serving

Nutrition

643kcal

Carbs
58 g
Proteins
53 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Colander

step by step

Method

  1. Cook the pasta

    • Bring a saucepan of salted water to a boil and cook the pasta until al dente.
    • Drain the pasta, reserving a little cooking water.
    Step 1

  2. Prepare the chicken

    • Butterfly the chicken breasts and coat them generously with Cajun seasoning.
    Step 2

  3. Sear the chicken

    • Heat a frying pan and cook the chicken until golden and cooked through.
    • Remove the chicken from the pan and set aside.
    Step 3

  4. Build the sauce base

    • In the same pan, soften the onion until translucent.
    • Add the garlic, Italian seasoning, salt and pepper and cook until fragrant.
    • Add the cherry tomatoes and cook until they begin to soften.
    Step 4

  5. Make it creamy

    • Pour in the chicken stock and let it reduce slightly.
    • Stir in the crème fraîche, milk and parmesan until smooth and creamy.
    Step 5

  6. Finish and serve

    • Add the spinach and stir until wilted.
    • Slice the chicken and return it to the pan with the drained pasta, tossing to coat in the sauce.
    • Serve immediately, topped with extra parmesan if you like.
    Step 6
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