Parmesan and Chicken Spaghetti

• порції: 4
• загальний час: 40 minutes

Інгредієнти

Olive oil spray

500g boneless, skinless chicken breast, diced

30g light butter

4 garlic cloves, finely chopped

500ml chicken stock

250ml semi-skimmed milk

225g dried spaghetti

200g baby spinach

30g Parmesan, grated

Salt and ground black pepper

Напрямки

Spray a large frying pan over a medium heat with oil spray, then add the diced chicken. Season generously with salt and pepper and cook for 8-10 minutes, or until the chicken is fully cooked through. Remove from the pan and set aside.

To the same pan, add the butter and garlic. Reduce the heat slightly and gently fry the garlic for a couple of minutes until super fragrant (be careful not to burn it!).

Add the stock, milk and spaghetti, then season generously with salt and pepper; don't hold back, as it will need quite a bit of seasoning. Bring to a gentle boil, then reduce the heat and simmer, uncovered, stirring occasionally, for about 18-20 minutes, or until the spaghetti is tender.

Add the chicken back to the pan, along with the spinach and Parmesan. Give the pan a good stir until the spinach has wilted and the sauce is silky smooth and creamy (if it's a little thick, add a splash more milk), then serve up in bowls.

Нотатки

There's something about cooking pasta in its own sauce that adds a little extra silkiness to the finished dish, plus there's one less pan to wash up!

CALORIES PER SERVING 449

PROTEIN PER SERVING 44.5g

This is a great base

recipe to bulk out with more vegetables. Try peppers, onions, spinach or even some

cooked broccoli.