No Chop Herbed Chicken & Ricotta Penne
with Leek & Baby Spinach
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
A penny for your thoughts? Well, we’re thinking of tender herby marinated chicken and pasta in a rich and creamy tomato sauce. With leek and baby spinach for goodness and some ricotta and parsley on top, 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
320 g
Herby Marinated Chicken Thigh
1
Tomato Paste
1 packet
Cream
(Contains: Milk)
1 packet
Leek
1 packet
Parsley
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 (see ingredients). Drain penne, then return to 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 sliced leek, tossing occasionally, until browned and cooked through, 5-6 minutes.
• 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 (see ingredients), cooked penne, baby spinach leaves and a splash of the 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 chicken penne between bowls.
• Top with ricotta and tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch and help top with ricotta and tear over the parsley!
