Creamy chicken and sun-dried tomato pasta

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Creamy chicken and sun-dried tomato pasta
Serves 4
100g sundried tomatoes, drained and roughly chopped
600g chicken fillets, diced
1 tsp olive oil
1 red onion, thinly sliced
1 red pepper, sliced
3 garlic cloves, crushed
150ml chicken stock
250g spinach
1/2 lemon, juiced
250ml cream
250g tagliatelle
  1. In a deep frying pan, heat the oil on high heat. Fry the chicken for 4-6 minutes until golden and cooked through. Transfer to a plate and cover to keep warm.
  2. Reduce the heat to medium-low, add the onion, sliced pepper and garlic and cook for 10 minutes, stirring occasionally, until softened.
  3. Add the stock and sun-dried tomatoes; simmer for one minute. Add the spinach, cover and cook for two minutes.
  4. Stir the lemon juice and cream into the pan and simmer for five minutes or until reduced to a thick sauce.
  5. Return the chicken to the pan, cover and cook for 2-3 minutes more until the chicken is warmed through.
  6. In a saucepan of salted boiling water, cook the tagliatelle according to package instructions. Drain and divide between serving bowls. Spoon the chicken mixture on top and serve.

Per serving: 550kcals, 11.2g fat (3.3g saturated), 74.8g carbs, 13.7g sugars, 40g protein, 6.3g fibre, 0.815g sodium