One of my simplest (and tastiest) recipes... and don't fret over using a shop bought pesto, after all we all deserve to enjoy a cheat recipe every now and again. I love to add chicken to this delicious pasta sauce as it adds protein to the meal but feel free to leave it out or swap for prawns or even sausage meat.
Prep time 5mins
Cooking time 15mins
170g short dried pasta
2 chicken breast, weighing approx 150g each, diced
1.5tbsp olive oil
2tsp paprika
1tbsp dried mixed Italian herbs
Salt & Pepper
1onion, finely diced
2 garlic cloves, crushed
100g sundried tomato pesto
70ml double cream
Handful of fresh spinach, roughly chopped
200ml chicken or veg stock
Cook the pasta according to the package instructions, if the pasta is ready before the sauce is cooked, drain it and drizzle a little oil over it, stir until the pasta is lightly coated in the oil this will stop the pasta clumping together until you need it.
Heat 1.5tbsp olive oil in a non stick pan on a medium heat.
Season your chicken with the paprika, mixed herbs and a sprinkle of salt and pepper, mix until coated and then add it to the pan.
Cook for 5 mins or until the chicken is just cooked through (time may alter depending on how large you diced it) Once you're happy the chicken is cooked remove from the pan and set aside.
Now add the onion to the pan and gently cook for 5mins until beginning to soften, then add the crushed garlic and cook for another minute. If the pan gets too dry at any point and the onion or garlic begins to stick add a splash of water.
Now add the pesto and cream and stir until everything is well combined.
Add the chicken back in, the spinach and the hot chicken stock, stir until combined
Turn the heat up slightly and let the sauce reduce.When you have the sauce to the thickness you like have a taste and add some salt and pepper if needed.
Stir through your cooked pasta.
Enjoy with a sprinkle of fresh basil and grated parmesan.
You can swap out the double cream for any of the following... creme fraiche, marscapone or single cream
