Creamy Chicken Pasta
Nothing beats creamy pasta, this one will become a family favourite.
This recipe is in collaboration with Butcher Crowd
featuring their Free-Range Chicken Breast.
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
2 Garlic Cloves, minced
1 Red Onion, diced
2 cups Bone Broth or Vegetable Stock
1 Free Range Chicken Breast, sliced
½ tsp Chilli Flakes
2 handfuls Spinach or Kale
3 tbsp Cream Cheese
1/3 cup Parmesan Cheese
2 tsp Tapioca Flour, optional
2 tbsp Fresh Parsley, chopped
250g Spiral Pasta (I used Chickpea Pasta)
Method
1. Heat a large saucepan and drizzle with oil.
2. Add garlic and red onion, cooking until softened.
3. Add bone broth, chicken and chilli flakes, cook for 5 minutes.
4. Meanwhile, cook pasta as per packet instructions in a separate saucepan.
5. Add cream cheese and parmesan to saucepan and stir through until cheese has melted.
6. Add spinach/kale to the chicken saucepan. Stir through until wilted.
7. Sprinkle in tapioca flour to thicken (I like to do this with a sieve).
8. Add the cooked pasta and stir to combine.
9. Serve with fresh parsley and extra parmesan.