Creamy spinach chicken

• servings: 4
• active time: 10 minutes
• total time: 40 minutes

Ingredients

30g unsalted butter

240g baby spinach

1 Red Capsicum

1 Onion

200g Large Flat Mushrooms

3 chicken breasts skin removed, sliced crosswise into strips

4 cloves (4tsp) garlic finely chopped or grated

300ml double cream

1 chicken stock cube

1/2 tsp Dijon mustard

1/2 tsp rosemary

1/2 tsp thyme

1/8 tsp chill flakes

50g Parmigiano Reggiano finely grated

320g Pasta

Directions

Put a pot of boiling water on

Melt half the butter in a large frying pan over a medium heat and gently wilt the spinach, about 2-3 mins. Stir and season well. Remove to a colander to drain.

Pour liquid from pan out and wipe out pan.

Melt the rest of the butter in the same pan over a medium heat.

Seal the chicken for 1-2 mins, stirring until lightly golden. Season well and set aside.

Saute onions, capsicum and garlic, remove and add to chicken.

Cook mushrooms and deglaze pan with liquid that comes out.

Pour in the cream, Dijon mustard, rosemary, thyme, chilli flakes, chicken stock cube, and some water to desired thickness and simmer for 15 mins.

Cook pasta in pot of water.

Stir in 50g of the cheese, the pasta and spinach.

Simmer for another 5 mins.

Serve with cheese garnish.

Nutrition

• Calories: 588
• Total Fat: 42 g
• Saturated Fat: 22 g
• Sodium: 0.47 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 51 g