This chicken dish is restaurant quality and takes
thirty minutes to whip up, so you can impress family and friends without
slaving over a hot stove for hours. Even the kids will
enjoy this cheesy meal and it’s bound to become a firm family favourite after
the first bite.
Ingredients | Equipment from |
| 2 Tablespoons Olive Oil | Skillet Pan |
| 4 Boneless Skinless Chicken Breasts | Sharp Knife |
| 1½ Cups Double Cream | Tongs |
| 2 Chopped Garlic Cloves | Wooden Spoon |
| Handful of Chopped Basil | Chopping Board |
| ½ Cup Grated Parmesan Cheese | |
| Handful Chopped Spinach | |
| ½ Cup Sun Dried Tomatoes | |
| 500g Fresh Penne |
Method
- Place a large pan of water on the hob to bring to a boil, ready to cook your pasta later.
- Add oil to a large skillet pan and place on a medium heat. Once hot place your chicken breasts onto the skillet for around 5 minutes on each side. Ensure your chicken is cooked through and there is no pink in the middle, then set aside.
- Add your pasta to the pan of boiling water, this will take around 4 minutes to cook while you make your sauce.
- To your pan, add the garlic and fry until slightly golden which will take around 30 seconds depending on how hot your pan is but make sure not to let it burn or this will taint your sauce with a bitter taste.
- Once your garlic is a light golden colour, add the cream, chicken stock and parmesan to your pan. Keeping your pan on a medium heat, whisk the mix until it begins to thicken.
- Once your sauce has started to thicken, add your chopped spinach, sun dried tomatoes and basil.
- Take your pasta off the hob and drain using a colander.
- When your spinach begins to wilt, slice your chicken into strips and add back to the pan for a minute or so to make sure everything is hot and ready to serve.
- Finally add your pasta to the pan and stir together with your sauce. Now your dish is ready to serve.
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