230g conchiglie (pasta shells)
4 chicken fillets, sliced into strips
1 tbsp paprika
Juice of 1 large lemon
Salt and black pepper
1 tbsp olive oil
60g sun-dried tomatoes in olive oil
2 garlic cloves, crushed
4 tbsp fresh basil pesto
4 large handfuls fresh spinach
60g Feta, crumbled
- Bring a large pot of salted water to the boil over a high heat and cook the pasta according to the package instructions.
- Season the chicken with the paprika, half of the lemon juice and some salt and black pepper. Heat the olive oil in a large pan over a high heat until very hot, then reduce the heat to medium-high and add the chicken. Cook for 4-5 minutes per side until golden-brown.
- Push the chicken to one side and add the sun-dried tomatoes with one tablespoon of their oil, along with the garlic, pesto and spinach. Cook for 3-4 minutes, stirring. Stir in the remaining lemon juice and half of the Feta.
- When the pasta is ready, drain well and add to the pan. Stir to combine everything together, then serve topped with the remaining Feta.
539kcals, 20.6g fat (6.1g saturated), 38g carbs, 1.2g sugars, 49.4g protein, 2g fibre, 0.393g sodium
MAKE IT YOURS
Replace the chicken with prawns, if preferred.