Photo of Chicken Florentine pasta by WW

Chicken Florentine pasta

6 - 12
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Creamy spinach, sun-dried tomatoes and chicken work beautifully together in this tasty pasta dish.


Wholewheat Pasta, dry

225 g, tagliatelle

Olive Oil

1 teaspoons


1 large, finely chopped


1 clove(s), finely chopped

Thyme, Fresh

5 g, leaves removed and chopped

Half Fat Crème Frâiche

150 g


½ zest(s) of 1


200 g

Sun Dried Tomatoes

75 g, drained and thinly sliced

Chicken breast, skinless, raw

300 g, shredded

Parmesan Cheese

30 g, grated


  1. Cook the pasta in a pan of boiling water for 10-¬12 minutes or until al dente. Drain, reserving a little of the cooking liquid.
  2. Meanwhile, heat the oil in a large pan and cook the onion for 5-10 minutes, adding a little water if the onion starts to stick. Add the garlic and thyme for the final minute. Pour in the crème fraîche and continue to cook for 1-2 minutes, then stir through the lemon zest.
  3. Put the spinach in a covered dish and microwave on high for 2 minutes to wilt. Add the wilted spinach, sun-dried tomatoes, chicken and pasta to the pan. Stir to combine, adding a little of the reserved cooking water to loosen if needed, until the chicken is heated through.
  4. Season with salt and freshly ground black pepper and serve garnished with the Parmesan cheese.