Pinch of Nom Budget by Kate Allinson

Author:Kate Allinson [Kate & Allinson, Kay]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

CREAMY TARRAGON CHICKEN PASTA

10 MINS   35 MINS   SERVES 4

USE DF CHEESES USE GF PASTA AND STOCK CUBE

When you need a tasty and simple-to-make midweek meal, you can always rely on a good old pasta bake. Despite the name, there’s no cream in this recipe – instead, we’ve used reduced-fat cream cheese to make the rich, silky, tarragon-infused sauce. Mixed in with pasta and tender chicken pieces, topped with Cheddar cheese and browned under the grill until it’s golden and bubbling, this is guaranteed to be a crowd-pleaser at dinnertime.

PER SERVING:

330 KCAL /17G CARBS

SPECIAL EQUIPMENT

18 × 27cm (7 × 10½in) ovenproof dish

low-calorie cooking spray

½ onion, peeled and finely diced

3 garlic cloves, peeled and crushed

260g diced chicken breast

100g button mushrooms, thinly sliced

1 tsp Dijon mustard

1 chicken stock cube

150ml boiling water

200g dried pasta, any shape you prefer

2 tbsp fresh tarragon leaves, finely chopped

120g reduced-fat cream cheese

40g reduced-fat Cheddar cheese, finely grated

sea salt and freshly ground black pepper, to taste

Everyday Light

Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic and cook gently for 4 minutes, until beginning to soften.

Add the diced chicken and cook for 2–3 minutes, until lightly browned. Add the mushrooms and cook for 5 minutes.

Add the mustard and stock cube to the boiling water and stir until dissolved. Pour into the frying pan and simmer, uncovered, for 8 minutes.

While the chicken is simmering, cook the pasta in a saucepan of boiling water for 8–10 minutes, or according to the packet instructions. Drain well.

Remove the frying pan from the heat and stir in the tarragon and cream cheese until completely blended. Season with salt and pepper to taste. Add the cooked pasta and stir to combine. Preheat the grill.

Pour the mixture into the ovenproof dish and sprinkle over the grated cheese. Pop under the grill for 5 minutes, until the cheese has melted and is golden and bubbly.

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