Thu, 4 September 2025
Ingredients:
Garlic Bread:
1 small bread roll per person
3oz/75g butter
2 cloves of garlic-chopped finely
1 dessertspoon of chopped parsley
Seasoning
Chicken, Mushroom & Spinach Pasta:
12oz/350g pasta (of your choice)
3 breasts of chicken-diced
1 courgette-sliced
1 onion-sliced
2 cloves garlic-crushed
1 large handful baby spinach leaves
3oz/75g parmesan cheese-grated
9floz/250ml pouring cream
1 dessertspoon of freshly chopped mixed herbs
To Serve:
Grated Cheese
Rocket Leaves
Method:
Garlic Bread:
Mix the butter, garlic, seasoning and parsley together and spread on to the bread roll (having first sliced it open) and bake in the preheated oven (180C/350F/Gas Mark 4) for 7-10 minutes until crispy
Pasta:
Cook the pasta in a large pot of boiling salted water and cook according to the packet instructions. Drain and retain until required.
Heat a large saucepan with a little oil or butter and add the diced chicken.
Cook slowly for 4-5 minutes until it is gently cooked. Next add in the sliced onion and garlic together with the courgettes (basically you can use any vegetables with this recipe so just play around with what you have)
Cook the vegetables until they have all softened down-this will possibly take a further 5 minutes. Next add in the pouring cream and cheese and allow the entire mixture to come to the boil. Add in the chopped mixed herbs, spinach leaves and cooked pasta and allow the pasta to reheat thoroughly in the hot sauce.
Garnish with some fresh rocket and additional grated cheese.
Correct the seasoning and serve immediately with the crispy garlic bread
