Ingredients
- 400 g Chicken Breast
- 1/3 cup Low Fat Cream Cheese
- 2 tbsp Green Pesto
- 1/4 cup Sun dried Tomatoes
- 2 cups Chicken Stock
- 1 handful Spinach
- 1 tbsp Parmesan Cheese
- 90 g Spaghetti (dry weight)
Instructions
- Heat a drizzle of olive oil in a large pan over medium heat. Add the diced chicken breast and cook for 5–7 minutes until golden and fully cooked through. Season lightly with salt and pepper.
- Stir in the green pesto and sun-dried tomatoes. Let them cook together for 1–2 minutes to release their flavours.
- Add the low fat cream cheese and pour in the chicken stock. Stir well until the cream cheese has melted into the sauce and everything is combined.
- Add your pasta (cook for about 10 minutes until soft) coating the pasta in the sauce. Let it simmer gently for a further 2–3 minutes to absorb flavour and thicken slightly.
- Stir through the handful of spinach until just wilted.
- Turn off the heat, sprinkle over the parmesan cheese, and stir once more. Serve immediately.
Notes
Tips & Substitutions
- Swap the chicken for cooked chickpeas for a vegetarian version.
- Add a pinch of chilli flakes for some heat.
- You can use wholewheat pasta or lentil pasta for added fibre
- Stir through extra pesto at the end for a bolder flavour.
Nutrition
Calories: 650kcal