No Chop Double Chicken & Tomato Ricotta Penne
with Baby Spinach Leaves
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
A penny for your thoughts? Well, we’re thinking of tender chicken and pasta in a rich and creamy pink sauce. With carrot for goodness, and a scattering of grated Parmesan cheese, this is the simple, yet tasty bowl of your (and our) dreams!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Baby Spinach Leaves
600 g
Diced Chicken
1 packet
Tomato Paste
1
Cream
(Contains: Milk)
1
Sliced Leek
1
Ricotta
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
- Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
- Cook penne over high heat, until ‘al dente’, 12 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return pasta to the saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes (cook chicken in batches if your pan is getting crowded). • Add tomato paste and garlic & herb seasoning and cook until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside. Little cooks: Take the lead and help add the tomato paste and seasoning. Be careful, the pan is hot!
• Reduce heat to low, then add cream, cooked penne, baby leaves and a splash of reserved pasta water. Stir until warmed through, 1-2 minutes. Season to taste with salt and pepper. TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.
• Divide creamy tomato and chicken penne between bowls. • Dollop with ricotta to serve. Enjoy!
