One-Pot Autumnal Chicken And Pasta
This dish is guaranteed to keep tummies warm and full.
4 people
20 minutes
15 minutes
Ingredients
- 400 g Boneless Skinless Chicken Thighs diced
- 12 - Cherry Tomatoes halved
- 300 ml Chicken Stock Cube
- 50 ml Fresh Cream
- 2 cloves Garlic crushed
- 250 g Macaroni
- 300 ml Milk
- 1 tbsp Olive Oil
- 100 g Parmesan Cheese grated, plus extra to serve
- 1 pinch Pepper
- 1 pinch Salt
- 4 - Shallots chopped
- 50 g SuperValu Baby Spinach
- 200 g SuperValu Button Mushrooms sliced
- 1 handfull SuperValu Fresh Flat-Leaf Parsley chopped, to garnish
Method
- Heat the oil in a large non-stick sauté pan or casserole set over a high heat. Add the diced chicken and cook for 2 minutes. Reduce the heat to medium, then add the mushrooms, shallots and garlic and cook for 1 minute.
- Add the milk and chicken stock and bring to a simmer, then add the pasta, stirring it around every 30 seconds or so until it has softened enough that it won’t stick together. Continue to cook on a medium heat, covered, for 10 minutes, stirring every 2 minutes to make sure the pasta doesn’t stick together.
- When the pasta is al dente, add the Parmesan, spinach, cherry tomatoes and cream. Cook for 2 or 3 minutes more, until the sauce is thickened and the spinach has wilted. Check the seasoning and serve immediately with some extra freshly grated Parmesan and a sprinkling of fresh parsley on top.
