Creamy spinach, chicken and tomato pasta


Serves 8

1 tbsp olive oil
400g frozen spinach
½ an onion, chopped
4 garlic cloves, crushed
450g pasta shells (conchiglie)
1 tsp dried oregano
¼ tsp dried thyme
Salt and black pepper
2 x 400g tins of chopped tomatoes
500ml chicken stock
300g cooked chicken, shredded
120ml cream
3 tbsp plain flour

To garnish:
Baby tomatoes, chopped
Fresh basil, chopped
Parmesan, grated

  1. Heat the oil in a casserole dish over a medium heat and cook the spinach and onion for 5-6 minutes until soft. Add the garlic and cook for one minute.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
  3. Add the oregano, thyme, some salt and pepper, the tinned tomatoes and chicken stock to the casserole dish. Bring to a boil, then add the chicken and stir together.
  4. In a small bowl, whisk together the cream and flour, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously until well combined. Simmer for 10-12 minutes.
  5. Drain the pasta well, then add to the sauce and stir to combine. Divide among serving bowls and garnish with chopped tomatoes, fresh basil and grated Parmesan

Per Serving: 327kcals, 9.5g fat (3.8g saturated), 40.7g carbs, 3.4g sugars, 20.6g protein, 2.7g fibre, 0.302g sodium