This dish is guaranteed to keep tummies warm and full.
4 people20 minutes15 minutes
400gBoneless Skinless Chicken Thighs
12 - Cherry Tomatoes
300mlChicken Stock Cube
grated, plus extra to serve
4 - Shallots
50gSuperValu Baby Spinach
200gSuperValu Button Mushrooms
1handfullSuperValu Fresh Flat-Leaf Parsley
chopped, to garnish
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.