CREAMY CHICKEN, PEA AND SPINACH PENNE

Super Food Ideas - - WEEK 2 -

SERVES 4 PREP 10 MIN­UTES COOK 25 MIN­UTES

1 ta­ble­spoon ex­tra vir­gin olive oil 1 red onion, thinly sliced 2 ta­ble­spoons tomato paste 250g cherry toma­toes, halved 2 cups chicken stock 3 cups dried penne pasta ²⁄³ cup frozen peas ½ cup thick­ened cream 2 ta­ble­spoons whole­grain mus­tard 2 cups shred­ded cooked chicken 80g baby spinach ¼ cup roughly chopped fresh flat-leaf pars­ley leaves

1 Heat oil in a large, heavy-based saucepan or flame­proof casse­role dish over medium-high heat. Add onion. Cook, stir­ring, for 5 min­utes. Add paste, tomato, stock and 1½ cups wa­ter. Cover. Bring to the boil. 2 Add pasta. Bring to the boil. Re­duce heat to medium. Sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til pasta is ten­der and sauce is al­most thick­ened, adding peas in the last 2 min­utes of cook­ing time. Sea­son with salt and pep­per. Stir in cream, mus­tard and ½ the chicken. Re­move from heat. 3 Stir in spinach. Serve with re­main­ing chicken, sprin­kled with pars­ley. NU­TRI­TION: (per serve) 2961kj; 23.8g fat; 9.9g sat fat; 35.1g pro­tein; 83.5g carbs; 8.5g fi­bre; 96mg chol; 1065mg sodium.

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