Chicken & Tomato Pasta with Parmesan
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 10, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 10, 2019.
Ingredients
Chicken
- 1 pack chicken thighs
- ½ Tbsp chicken spices
Sauce
- ½ brown onion
- 1 courgette
- Remaining chicken spices
- 1 jar tomato passata
- ½ cup chicken stock
- ½ pack baby spinach
Pasta
- ½ pack pasta
To Serve
- 1/2 block Parmesan cheese, finely grated
Have Handy
- Oil
- Salt & Pepper
Steps
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Cook chicken Preheat BBQ hot plate to medium-high (if using). Bring a pot of salted water to the boil. Pat chicken dry, cut in half lengthways and toss with first measure of chicken spices, a drizzle of oil and season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side or until cooked through. Rest, covered. Alternatively, cook on BBQ.
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Prep veggies Finely dice onion, cut courgette in half lengthways and thinly slice.
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Cook pasta Add pasta to boiling water and cook for about 12 minutes, until tender. Drain and return to pot with a drizzle of oil to prevent sticking
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Cook sauce Add onion to pan and cook for about 3 minutes, until tender. Add remaining chicken spices and ½ tsp salt and cook for 30 seconds, until fragrant. Add passata and stock and simmer for about 5 minutes, until sauce thickens.
-
Add courgette to pan and cook for 3 minutes, until tender. Stir through spinach and cooked pasta and season to taste. Thinly slice chicken and toss in any resting juices.
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Serve pasta with chicken and Parmesan cheese.
Nutritional Information
Energy |
2736 kj 654 kcal |
---|---|
Protein | 42.3g |
Carbohydrate | 64.0g |
Fat | 24.0g |