This is a great quick weeknight recipe and perfect to use up leftover chicken from a Sunday roast or my BBQ spatchcock chicken recipe. You can adjust to suit the vegetables you have to use up in the fridge.
Ingredients (serves 4):
- 350g penne pasta
- 1 onion, sliced
- 1/2 courgette, diced
- 220g diced cooked chicken
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup cream cheese
- Fresh cracked pepper, to taste
- 125ml chicken broth
- 300g fresh spinach
- 1 teaspoon red chili pepper flakes, optional
Method:
1. Cook the pasta in salted water until al dente.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over low heat. Add the onion and sauté for 5 minutes to soften, then add the garlic and sauté for 1 minute until fragrant. Make sure not to burn the garlic.
3. Add the courgette, season everything and cook for another few minutes.
4. In the same skillet, stir in cream cheese and chicken broth. Stir well to combine, until the sauce is smooth. Adjust seasoning with red chili pepper flakes and black pepper.
4. Add the diced chicken to the creamy sauce and give a quick stir to coat well and reheat.
5. Once the pasta is ready, add cooked pasta and spinach to the creamy sauce with chicken. Cook, stirring constantly for 2 minutes until spinach is just wilted. Add more chicken broth or pasta water if need. Serve the cream cheese spinach chicken pasta with more red chili pepper flakes and some parmesan, if you like. Enjoy!
the real gail's kitchen 