[Quick] NZ Chicken & Tomato Farfalle
with Parmesan
- Milk
Ingredients
1 sachet
Nan's Special Seasoning
1 packet
Red Pesto
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Courgette
1 packet
Tomato Paste
1 packet
Farfalle
Nutrition Values
Cooking Steps
Boil a full kettle. Pour the water in a large saucepan with a pinch of salt and bring to the boil. Add the farfalle pasta to the boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta.
While the pasta is cooking, cut the courgette into 1cm chunks. Thinly slice the carrot (unpeeled) into half-moons.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the diced chicken, courgette and carrot, cook, tossing occasionally, until browned and cooked through, 4-5 minutes.
Reduce the frying pan heat to medium and add the tomato paste and Nan's special seasoning, cook until fragrant, 1 minute. Add the reserved pasta water, butter and red pesto and stir until combined, 1 minute.
Remove the frying pan from the heat, add the baby spinach leaves and pasta, toss until well coated, 1 minute and season to taste.
Divide the chicken and tomato farfalle between bowls. Top with the grated Parmesan cheese.
