Creamy Chicken Pesto Pasta

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Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti for 8–10 minutes, or according to the package instructions. Drain well and toss with a little oil.

Step 2

Peel and thinly slice the red onion. Peel and finely chop the garlic. Rinse the baby spinach under cold water and drain.

Step 3

Cut the chicken breast into thin strips.

Step 4

Heat oil in a large frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, for 4–5 minutes.

Step 5

Add the onion and garlic to the pan and cook until softened. Season with the salt, black pepper, and dried thyme.

Step 6

Stir in the pesto, then pour in the cooking cream. Rinse the empty cream carton with a little water and add that to the pan as well. Add the spinach and bring the sauce to a gentle simmer for a couple of minutes.

Step 7

Finish the sauce with the juice of the lemon.

Step 8

Add the cooked spaghetti to the sauce and toss until well coated. Serve immediately. Enjoy!