Delicious Dish

with Helen Kingscott

Creamy chicken pasta

Simple enough for an easy mid-week dinner, but elegant enough to impress guests at a dinner party –this recipe is a winner all round. Serves 4

Ingredients:

1 finely chopped onion 4 chicken breasts 1 pack fresh pappardelle pasta 150ml chicken stock 300ml double cream 50g halved pitted black olives 50g drained and halved semidried tomatoes in olive oil 50g baby spinach

Method:

1 Heat 2 tbsp olive oil in a large frying pan and cook the finely chopped onion for 3-4 minutes until soft. 2 Cut the chicken into small pieces, add to the pan and cook on a medium heat for 810 minutes. 3 Add the chicken stock and

double cream, then cook gently until the sauce thickens slightly. Stir regularly so the sauce doesn’t split. 4 Add the olives, tomatoes and finally the baby spinach until just wilted. 5 Cook the pasta according to the instructions on the packet (usually around four minutes for fresh pasta) then drain and stir through the sauce. Season with salt and black pepper, and serve.