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Tuscan chicken pasta


Serves: 4
timePrep time: 20 mins
timeTotal time:
Tuscan chicken pasta
Recipe photograph by Ant Duncan

Tuscan chicken pasta

Wholewheat pasta brings more fibre to this tasty recipe with chicken breast, tomatoes, garlic and spinach

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
514Kcal
Fat
16gr
Saturates
7gr
Carbs
54gr
Sugars
9gr
Fibre
9gr
Protein
34gr
Salt
0.8gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 tbsp olive oil
  • 300g cherry tomatoes, halved
  • 300g wholewheat penne (or other pasta shape of your choice)
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 75g sundried tomatoes, sliced
  • 200g young spinach
  • 200g cooked chicken breast, shredded
  • 100g half-fat crème fraîche
  • ½ x 30g pack basil, shredded
  • 50g Parmesan, grated

Step by step

  1. Bring a large pan of salted water to the boil for the pasta.
  2. Meanwhile, heat the oil in a deep,lidded frying pan or large saucepan. Add the cherry tomatoes plus a pinch of salt and cook over a medium heat for 5 minutes until starting to soften.
  3. Cook the pasta for 10-12 minutes or according to pack instructions.
  4. Return to the cherry tomatoes; stir through the garlic, tomato purée and sundried tomatoes and cook for a further 2 minutes.
  5. Add the spinach to the pan. Cover with a lid and allow to wilt for 3 minutes. Uncover, stir in the chicken and crème fraîche to heat through. Stir through the basil and season to taste.
  6. Reserve a ladleful of the pasta cooking water and then drain the pasta. Toss the pasta through the sauce, adding enough of the cooking water to give a coating consistency. Divide between bowls and scatter with Parmesan to serve.

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