Thu, 9 December 2021
Sinéad Delahunty's One Pan Creamy Chicken & Greens with Tagliatelle
Ingredients:
- 2 tsp oil
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 400ml hot vegetable or chicken stock
- 4 chicken breasts, sliced into bite sized pieces
- 300g dried or fresh tagliatelle
- 125g creme fraiche
- 3 tbsp pesto or fresh parsley/coriander or 3 tsp dried mixed herbs
- 250g kale, spinach or chard
Method:
1. Heat 2 teaspoonfuls of oil in a frying pan or large saucepan over a low heat.
2. Fry the garlic and onions until soft through.
3. Add the stock with the chicken and pasta (if using dried herbs, add in here also). Bring the pan up to the boil and cover with a lid or plate. Reduce to a simmer and continue to cook for 8 minutes or until the chicken and pasta are cooked fully through and the liquid has reduced by half.
4. Remove the lid or plate and stir through the creme fraiche and pesto or fresh herbs. Finally stir through the greens until they begin to wilt.
