Creamy chicken, lemon and spinach pappardelle

Creamy chicken, lemon and spinach pappardelle
  • Serves icon Serves 4
  • Time icon Ready in 10 minutes

Try this creamy chicken and spinach pasta recipe with a citrus kick for a quick midweek meal.

Nutrition: per serving

Calories
634kcals
Fat
26.8g (14.2g saturated)
Protein
32g
Carbohydrates
63.6g (3.5g sugars)
Fibre
5.1g
Salt
0.4g
Calories
634kcals
Fat
26.8g (14.2g saturated)
Protein
32g
Carbohydrates
63.6g (3.5g sugars)
Fibre
5.1g
Salt
0.4g

Ingredients

  • 350g Pappardelle pasta
  • 1 tbsp olive oil
  • 2 sliced chicken breasts
  • 2 tbsp dry sherry
  • 2 finely sliced garlic cloves
  • The juice and grated zest of 1 lemon
  • 150ml double cream
  • 200g baby spinach
  • Parmesan shavings

Method

  1. Plunge 350g pappardelle into a pan of boiling salted water and cook until al dente.
  2. Meanwhile, heat 1 tbsp olive oil in a large frying pan, add 2 sliced chicken breasts and fry for 4 minutes.
  3. Add 2 tbsp dry sherry and 2 finely sliced garlic cloves, then bubble until reduced.
  4. Stir in the grated zest of 1 lemon, 150ml double cream and 200g baby spinach.
  5. Drain the pasta, then add to the pan. Squeeze over the juice of the lemon, season well, then serve topped with Parmesan shavings.

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