Chicken And Spinach Tagliatelle Recipe

Ingredients

• 1 medium onion
• 1 red pepper
• 2 garlic cloves
• 4½oz / 125g chestnut mushrooms
• 10oz / 280g skinless chicken breasts
• 5oz / 140g baby leaf spinach
• 5oz / 140g full fat soft cheese
• 9oz / 250g fresh egg tagliatelle, cooked
• 1 tbsp / 15ml olive oil
• a pinch of ground black pepper

Method

1. Place a large pan over a medium-high heat with the olive oil. Peel and dice the onion, and slice the red pepper into short strips; crush or finely slice the garlic, and add all these to the pan. Cook until the onions are translucent. Now dice the mushrooms, add these, and cook for a few minutes.
2. Dice the chicken breast into bite-size pieces and add to the pan. Cook until the chicken is sealed and starting to brown.
3. Reduce the heat. Wash the spinach and add to the pan to wilt. Add the soft cheese to the mix and stir until melted and combined.
4. Cook the tagliatelle as per the instructions. Drain, and combine with the sauce. Serve immediately with freshly ground black pepper.

Nutrition