Creamy chicken, pea, leek and spinach pasta
- June 2012
- Serves 2
- Hands-on 5 min, oven time 25-30 min
A bowl of creamy pasta with chicken, peas, leeks and spinach is exactly what you need for an easy dinner. All it requires is 6 ingredients!
Discover our wine and mustard chicken tagliatelle recipe for more creamy pasta inspiration.
- Put the chicken breasts in a small pan of cold water over a medium heat. Slowly bring to the boil, skimming off any scum that rises to the surface. Reduce the heat and simmer for 12-15 minutes until cooked through. Remove with a slotted spoon, set aside to cool slightly, then shred into bite-size pieces.
- Mix the creamy cheese with the lemon zest, juice and 2 pinches of chilli flakes, season and set aside.
- Cook the pasta in boiling salted water for 8-10 minutes until al dente. Meanwhile, cook the vegetables according to the packet instructions. Drain the pasta, reserving a couple of tablespoons of the cooking water, then return to the pan with the water, over a low heat. Stir through the creamy cheese and chicken, let them warm through for a minute, then add the vegetables. Season with plenty of pepper and a pinch more chilli flakes, if you wish, then divide between 2 plates and serve.
This combo works well with any pasta. Refrigerate the chicken cooking liquid to use in soups.
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