Creamy Sundried Tomato and Chicken Pasta
with Basil
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Tree nuts
- Peanuts
If it ain't broke, don't fix it. That's what we have to say about the tried-and-true combination of spinach and sundried tomatoes. Folded into a creamy sauce with juicy bites of chicken and a little basil, this is a bowl of pasta to really savour.
Ingredients
¾ packet
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
1
brown onion
1 packet
Free Range Chicken Thighs
1 tub
Smooth Ricotta
(Contains: Milk; May be present: Tree nuts, Peanuts.)
1 tub
Dijon mustard
½ bag
baby spinach leaves
1 tub
sundried tomatoes
1 bunch
basil
Not included in your delivery
1 tbs
olive oil
½ cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
To prepare the ingredients, finely slice the brown onion, dice the chicken thighs into 3 cm chinks, wash the baby spinach leaves, drain and roughly chop the sundried tomatoes, and pick the basil leaves.
Bring a large pot of salted water to the boil. Add the penne to the boiling water and cook for approximately 10 minutes, or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain and return to the pan, covered. Note: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it.
Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the chicken thighs and cook for a further 4-5 minutes, or until browned and cooked through. Stir through the smooth ricotta, Dijon or wholegrain mustard and milk for 3-4 minutes, or until smooth. Season generously with salt and pepper. Stir through the baby spinach leaves, the sundried tomatoes and half the basil until the spinach has wilted. Transfer the sauce to the large pot of pasta and stir to coat the pasta.
To serve, divide the chicken pasta between bowls. Top with the remaining fresh basil. Enjoy!
