Creamy spinach, basil & chicken pasta
Roast a chicken, then transform it into this speedy weeknight pasta dish with the help of spinach, basil, garlic and crème fraîche
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 300g long pasta (we used mafaldine)
- 2tbsp leftover chicken fat (from the roast chicken recipe, below)
- 1onion , finely chopped
- 1red chilli , finely chopped, or 1 tsp chilli flakes
- 4leftover roasted garlic cloves , mashed
- 2tbsp tomato purée
- 200ml white wine
- 300g spinach
- 200g-300g leftover chicken shredded (from the roast chicken recipe, below)
- ½lemon , juiced
- small handful of basil , leaves chopped into fine ribbons
- 200g crème fraîche
Instructions
Step 1
Cook the pasta following pack instructions and reserve a mugful of the cooking water. Heat the leftover chicken fat in a large frying pan over a medium-high heat. Stir in the onion and cook for 8-10 mins until softened. Mix in the chilli, garlic and tomato purée, then cook for a further 5 mins until the purée has caramelised. Pour in the wine and simmer for 2-3 mins until almost completely reduced.Step 2
Mix in the spinach and leftover chicken along with a splash of the reserved cooking water. Cook for 3-4 mins until the chicken is heated through, then squeeze in some lemon juice, and add most of the basil, the crème fraîche and cooked pasta. Mix in a splash of cooking liquid to bring it all together, then season to taste, adding more lemon juice if needed. Scatter over the remaining basil to serve.