Hero Zesty chicken and spinach pasta

Zesty chicken and spinach pasta

Fresh slices of lemon and orange add a citrus zing to this deliciously creamy pasta dish

, 29 January 2021

(16 votes)

Zesty chicken and spinach pasta
  • 1 Hour

  • Serves: 4

  • Price: 69p per serving

Nutritional Info
Each 423g serving contains
  • Energy

    1965KJ

    470KCAL

    24%
  • Fat

    13.1g

    med

    19%
  • Saturates

    6.8g

    high

    34%
  • Sugars

    7.2g

    low

    8%
  • Salt

    0.21g

    low

    4%
of your reference intake.
Typical energy values per 100g: 464kJ/111kcal.
Ingredients
  • 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
Method
  • 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.