Chicken Florentine pasta
Wholewheat Pasta, dry
225 g, tagliatelle
1 large, finely chopped
1 clove(s), finely chopped
5 g, leaves removed and chopped
Half Fat Crème Frâiche
½ zest(s) of 1
Sun Dried Tomatoes
75 g, drained and thinly sliced
Chicken breast, skinless, raw
300 g, shredded
30 g, grated
- 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.
- 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.
- 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.
- Season with salt and freshly ground black pepper and serve garnished with the Parmesan cheese.