Loaded potato skins
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Creamy chicken pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g dried penne
- 2 tsp olive oil
- 1 garlic clovecrushed
- 75g baby spinach leaves
- 250g soft cheese
- 25g parmesanoptional
- 4 cooked chicken breasts(about 450g), shredded with a fork
- 100g frozen peas
- small bunch of parsleyor basil, chopped
Nutrition: Per serving
- kcal668
- fat24g
- saturates13g
- carbs59g
- sugars5glow
- fibre6ghigh
- protein51ghigh
- salt0.7glow
Method
step 1
Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
step 2
Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
step 3
Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.
