Zesty chicken and spinach pasta
- 450g chicken thighs
- 1 onion, chopped
- 1tsp rapeseed oil
- 2 cloves garlic, crushed
- ½ reduced-salt veg stock cube, made up to 150ml
- 300g farfalle pasta
- 200ml single cream
- 2 lemons – both zested, 1 juiced and 1 sliced
- 1 orange, zested and sliced
- 100g baby spinach
Preheat the oven to 220C/200C Fan/Gas 7.
Put the chicken on a baking tray and season with pepper. Roast for 40 mins until golden and cooked through. Remove the skin and discard, then shred the meat from the bones.
In a large pan, cook the onion in the oil for 5 mins. Add the garlic and cook for 1 min. Add the shredded chicken and cook for 1 min. Add the stock and cook for 5 mins to reduce.
Meanwhile, cook the pasta in boiling water for 10-12 mins or until tender. Drain, reserving 100ml of the cooking water.
In a bowl, stir together the cream, lemon zest and juice, orange zest and a grind of pepper. Pour into the large pan with the chicken. Stir in the pasta, pasta water and the slices of lemon and orange, then bring to a simmer.
Stir in the baby spinach and cook for 3 mins until wilting. Divide between bowls, sprinkle with black pepper and serve.