Quick n Creamy Tuscan Chicken Pasta

High protein, high fibre dinner. <30 mins from start to plate.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the Pasta: Bring a large pot of salted water to the boil. Add 300g pasta and cook according to packet instructions (10–12 minutes). Drain, reserving a small splash of the cooking water, and set aside.

Step 2

Sear the Chicken: While the pasta cooks, heat 1 tbsp of olive oil in a large frying pan. Add 325g Chicken breast mini fillets (exactly half of your 650g pack), season with a pinch of salt and pepper, and cook for 3–4 minutes on each side until golden. Remove chicken and set aside on a plate.

Step 3

Build the Creamy Sauce: Lower the pan heat to medium. Add 2 finely chopped garlic cloves and fry for 1 minute. Pour in 150ml of chicken stock (made with ½ a stock cube) and 100ml of Tesco single cream. Bring to a gentle simmer.

Step 4

Toss Together: Stir in 1 drained tin (400g) of cannellini beans and ½ bag (approx. 125g) of fresh spinach until the leaves wilt. Toss the cooked pasta, chicken, and the juice of ½ a lemon into the sauce. Stir for 1 minute until creamy and hot, then serve.