Creamy spinach, basil & chicken pasta
A speedy weeknight pasta dish made with leftover roast chicken, spinach, basil, garlic and crème fraîche.
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Ingredienser
- 300 g long pasta (we used mafaldine)
- 2 tbsp leftover chicken fat (from the roast chicken recipe (below))
- 1 onion finely chopped
- 1 red chilli finely chopped (or 1 tsp chilli flakes)
- 4 leftover roasted garlic cloves mashed
- 2 tbsp tomato purée
- 200 ml white wine
- 300 g spinach
- 200g-300g leftover chicken shredded (from the roast chicken recipe (below))
- 0.5 lemon juiced
- small handful of basil leaves chopped into fine ribbons
- 200 g crème fraîche
Gör så här
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.
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.
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