This chicken pasta is totally delicious, simple and healthy.
My kids love it and so do I.
2 chicken breasts – cut into small chunks.
7 mushrooms, halved then into thirds.
1/2 punnet of cherry tomatoes plus a few – halved
1/3 cup parmesan
1 cup veggie stock
1 tablespoon flour
150grams baby spinach leaves.
2 1/2 cups uncooked pasta – cooked as per directions
Add chicken to frypan, season with cracked pepper. Cook until browned.
Remove chicken from pan, add a little oil, and garlic. Cook for a minute until garlic is fragrant then toss in the mushrooms and cherry tomatoes. Look at the ratio of mushrooms to tomatoes and add a few tomatoes.
Once that’s cooked, throw the chicken back in the pan, sprinkle the lot with the flour.
Pour in the veggie stock and let it simmer until it reduces by about half. Make sure you stir it so the flour absorbs it.
Tip in the cooked, drained pasta. Top this with the spinach leaves and parmesan.
Mix everything together so it all gets lovely and coated with the tomatoes and the stock etc.
Serve hot or cold.