One Pot Creamy Sun-Dried Tomato Pasta
A cosy one-pot pasta with sun-dried tomatoes, chicken, mushrooms and spinach in a garlic-basil cream sauce.
Ingredients
- 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Fine sea salt and freshly ground black pepper
- 225g jar sun-dried tomatoes in oil, roughly chopped (oil reserved)
- 1 small white onion, diced
- 225g chestnut mushrooms, sliced
- 6 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 900ml vegetable stock
- 225g small pasta (e.g. gnocchetti sardi or orzo)
- 140g fresh baby spinach
- 20g chopped fresh basil
- 60ml double cream
- Freshly grated parmesan, to serve
Instructions
- Season the chicken with salt and pepper. Heat 1 tbsp of the reserved sun-dried tomato oil in a large pan over a medium-high heat. Cook the chicken until browned, then set aside.
- Add more sun-dried tomato oil to the pan and sauté the onion, mushrooms, garlic and red pepper flakes until softened.
- Add the stock, pasta and sun-dried tomatoes to the pan. Stir and cook until the pasta is almost al dente, adding more stock if needed.
- Stir in the spinach, basil, cream and chicken. Cook until the spinach has wilted and the pasta is tender.
- Serve with a generous amount of freshly grated parmesan.