Chicken & Tomato Pasta with Parmesan
Ready in 40 minutes
• Serves 5
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 10, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 10, 2019.
Ingredients
Chicken
- 1 pack chicken thighs
- 1 Tbsp chicken spices
Sauce
- 1 brown onion
- 2 courgettes
- Remaining chicken spices
- 1 jar tomato passata
- ½ cup chicken stock ^
- ½ pack baby spinach *
Pasta
- ¾ pack pasta
To Serve
- ½ block Parmesan cheese, finely grated
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 courgettes in half lengthways and thinly slice.
-
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 1 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 |
2717 kj 649 kcal |
---|---|
Protein | 42.8g |
Carbohydrate | 59.2g |
Fat | 25.9g |