Chicken and spinach orecchiette
250 g, orecchiette
1 bunch(es), coarsely chopped
Chicken breast mince
Dried chilli flakes
2 clove(s), crushed
1 cup(s), grape variety
White wine vinegar
1 bunch(es), stems trimmed, leaves coarsely shredded
Grated parmesan cheese
¼ cup(s), (20g)
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, adding broccolini in the last 5 minutes of cooking. Drain, reserving ¼ cup (60ml) cooking liquid.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mince, breaking up lumps with a wooden spoon, for 5 minutes or until changed in colour. Add chilli flakes and garlic and cook, stirring, for 1 minute or until fragrant. Add tomatoes, vinegar and reserved cooking liquid. Season with salt and pepper and cook, stirring, for a further 2 minutes or until tomatoes start to soften.
- Add pasta, broccolini and spinach to pan. Cook, stirring, until combined and spinach is wilted. Serve sprinkled with parmesan.