Creamy chicken pasta
Tender pieces of chicken, sliced leeks, and nutrient-rich cavolo nero are tossed with fusilli in a velvety garlic and herb cheese sauce. Using full-fat cream cheese guarantees a glossy, non-split texture that clings perfectly to the pasta. Finish with freshly grated Parmesan before serving.
Ingredients
- Olive Oil30 ml
- Garlic1 კბილი
Instructions
5 steps- 1
Cook the pasta in a saucepan of boiling water until just tender. Drain and reserve 150ml/5fl oz cooking water.
- 2
Meanwhile, heat the oil in a large frying pan or shallow casserole dish. Fry the leek, garlic and chicken for 5 minutes, stirring continuously. Add the greens and season really well with salt and pepper. Cook for a further 5 minutes to soften the greens.
- 3
Add the garlicky cheese to the pan and stir to melt in. Slowly add the reserved pasta water, stirring to combine, and bring to a bubble.
- 4
Add 35g/1¼oz of the Parmesan and mix. Once it's melted in, add the pasta and warm through. Season to taste with salt and pepper.
- 5
Divide between four plates and serve topped with the remaining Parmesan.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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