Lemon, Chicken, And Spinach Pasta
This is a wonderfully zesty and creamy pasta dish to be enjoyed by the whole family.
Equipment
- Baking Tray
- Large Pan x2
- Bowl
- Colander
Ingredients
- 450 g chicken thighs (chicken breast can be used if preferred)
- 1 onion chopped
- 1 tsp oil (rapeseed oil works well)
- 2 cloves garlic crushed
- ½ vegetable stock cube made up to 150ml
- 300 g pasta (farfalle works well)
- 200 ml single cream
- 1 lemon zested and juiced
- 1 lemon zested and sliced
- 1 orange zested and sliced
- 100 g baby spinach
- salt to season
- pepper to season
- Parmesan cheese (optional)
Instructions
- Pre-heat your oven to 220c/220c fan/gas mark 7.
- Place your chicken on the baking tray and season with salt and pepper to preference. Roast for forty minutes until cooked through and golden. Remove the skin and discard, then shred the meat from the bone.
- In your large pan, cook your chopped onion in your oil for five minutes. Add your garlic and cook for a further minute. Add your shredded chicken and cook for a further minute. Add the stock and cook for five minutes to reduce.
- Whilst your sauce is reducing, cook your pasta in boiling water for ten to twelve minutes until tender. Drain but keep aside 100ml of the cooking water.
- In your bowl, stir together the cream, lemon zest, lemon juice, orange zest, and a pinch of pepper. Pour this into your pan with the chicken and stir.
- Add your pasta, pasta water, lemon slice, and orange slice into your sauce and bring to a simmer.
- Stir in your baby spinach and cook for three minutes until wilting. Divide between bowls, sprrinkle with black pepper, and serve.
- Optional: Sprinkle Parmesan cheese n top.