Creamy Chicken Pasta
Servings:
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Ingredients
Instructions
Nutrition
| 260 g | Chicken breast | |
| 1 | Onions | |
| 110 g | Creme fraiche | |
| 2 cloves | Garlic | |
| .5 tbsp | Italian seasoning | |
| 1 tsp | Garlic powder | |
| 10 g | Sun-dried tomatoes | |
| 180 g | Rigatoni | |
| 2 tbsp | Tomato paste | |
| 1 tsp | Rice wine vinegar | |
| 2 tbsp | Chicken stock |
- Boil a pot of salted water for the pasta. When boiling, add the rigatoni to the water and bring back to a boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic. Trim the courgette and halve lengthways. Chop widthways into 2cm chunks. Dice the chicken and set aside. Finely chop the sundried tomatoes and combine with tomato puree, garlic powder, and rice wine vinegar, and set aside. - Place a pan over medium-high heat with a drizzle of oil. Once hot, fry the onion for 1-2 mins. Add the garlic and chicken and season with salt and pepper. Fry until browned, 5-6 mins.
- Add the courgette, sun-dried tomato paste and Italian herbs. Fry for 6-8 mins. Add the creme fraiche and stock to the pan. Simmer, stirring for 2 mins. Add the rigatoni and toss to coat. Cook for 1 min more. Season with salt and pepper and serve.
Fat:
29.2g
Saturates:
14.9g
Sugars:
9.6g
Protein:
55.3g
Carbs:
81.1g
Fiber:
5.1g
66.8%
Calories
81.9%
Carbs
65.1%
Protein
73%
Fat
20.4%
Fiber