Recipes
Zesty chicken and spinach pasta
Fresh slices of lemon and orange add a citrus zing to this deliciously creamy pasta dish
Fresh slices of lemon and orange add a citrus zing to this deliciously creamy pasta dish
(17 votes)
Cook: 1 Hour
Serves: 4
Price: 69p per serving
Nutritional Information
Each 423g serving contains
Energy
1963kj
470kcal
1963kj
470kcal
24%
Fat
13.1g
13.1g
Med
19%
19%
Saturates
6.8g
6.8g
Med
34%
34%
Sugars
7.2g
7.2g
Med
8%
8%
Salt
0.21g
0.21g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
464kj/111kcal
Typical energy values per 100g:
464kj/111kcal
Ingredients
450g chicken thighs
1 onion, chopped
1tsp rapeseed oil
2 cloves garlic, crushed
½ reduced-salt veg stock cube, made up to 150ml
300g farfalle pasta
200ml single cream
2 lemons – both zested, 1 juiced and 1 sliced
1 orange, zested and sliced
100g baby spinach
Method
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
Put the chicken on a baking tray and season with pepper. Roast for 40 mins until golden and cooked through. Remove the skin and discard, then shred the meat from the bones.
3
In a large pan, cook the onion in the oil for 5 mins. Add the garlic and cook for 1 min. Add the shredded chicken and cook for 1 min. Add the stock and cook for 5 mins to reduce.
4
Meanwhile, cook the pasta in boiling water for 10-12 mins or until tender. Drain, reserving 100ml of the cooking water.
5
In a bowl, stir together the cream, lemon zest and juice, orange zest and a grind of pepper. Pour into the large pan with the chicken. Stir in the pasta, pasta water and the slices of lemon and orange, then bring to a simmer.
6
Stir in the baby spinach and cook for 3 mins until wilting. Divide between bowls, sprinkle with black pepper and serve.