CREAMY CHICKEN, PEA AND SPINACH PENNE
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.