Chicken And Spinach Tagliatelle Recipe
Serves 3
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
- 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.
- Dice the chicken breast into bite-size pieces and add to the pan. Cook until the chicken is sealed and starting to brown.
- 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.
- Cook the tagliatelle as per the instructions. Drain, and combine with the sauce. Serve immediately with freshly ground black pepper.
Nutrition
Nutrition Information* | ||
---|---|---|
Per 100g | Per serving (404g) | |
Energy (kj) | 468 | 1891 |
Calories (kcal) | 112 | 451 |
Protein (g) | 9.6 | 38.6 |
Carbohydrate (g) | 7.4 | 30.0 |
of which sugars (g) | 1.2 | 4.9 |
Fat (g) | 3.8 | 15.2 |
of which saturates (g) | 1.8 | 7.4 |
Fibre (g) | 1.1 | 4.4 |
Sodium (g) | 0.08 | 0.32 |
* Approximate nutritional values based on average values in ingredients |