Try this pasta dish with a difference! Quick to prepare and all done in one pot!
Ingredients (serves 4 – adjust amounts accordingly):
- Chicken breast 500g
- Pasta 400g
- Spinach 160g
- Clotted cream 80g
- Tomato paste/puree 65g
- Shallots x2
- Ginger + garlic paste 30g (15g of each)
- Chicken stock (2 cubes)
- Curry powder 2tbsp
- Garam masala 2tbsp
- Sugar 2tsp
- Plain flour 2tsp
- Salted butter 1tbsp
Prep – 10 minutes
Cook – 30 minutes
Method:
- Preheat over to 200oc fan/ gas mark 7, boil a kettle and heat a large oven proof casserole dish over a high heat (with a lid).
- Dice your chicken breast.
- Add oil, once hot add your chicken breast, with a pinch of salt and pepper and cook until starting to brown.
- Peel and slice your shallots finely.
- Once your chicken begins to brown, add the shallots, tomato puree, ginger and garlic paste, curry powder, 2tsp of sugar and 2tsp of plain flour, combine and cook for a further minute.
- Add your chicken stock cubes/ powder to 1L of water with a pinch of salt, mix and add to your oven proof dish. Then add the pasta and stir through to mix the flavour.
- Cover the dish with the lid, and pop into the oven for 30 minutes, stirring halfway through!
- Once done, remove your dish the oven and add your spinach, clotted cream and masala powder, with a tablespoon of salted butter. Gently stir through, allowing the cream and butter to melt, and spinach to wilt.
- Serve equally, with a generous grind of black pepper.
Macro breakdown per serving…
Calories – 663kcal
Carbs – 84.3g
Fat – 17.5g
Protein – 45.3g
Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!