Creamy Tuscan chicken with spinach and pasta

Ingredients (Serves: 2)

• Boneless chicken thighs340 g
• Sun-dried tomatoes in oil50 g
• Cherry tomatoes120 g
• Garlic12 g
• Dried oregano2 g
• Chicken stock200 g
• Cooking cream100 g
• Parmesan30 g
• Baby spinach120 g
• Penne140 g
• Fresh basil (optional)6 g

Method

1. 1

   Mince the garlic, drain and slice the sun-dried tomatoes and halve the cherry tomatoes. Put the chicken thighs in the slow cooker with the garlic, oregano, sun-dried tomatoes, chicken stock, salt and pepper.

2. 2

   Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is tender.

3. 3

   Lift out the chicken, shred it roughly with two forks and return it to the slow cooker. Stir in the cooking cream, the grated Parmesan and the cherry tomatoes.

4. 4

   Add the spinach, cover and cook for 15 minutes more, until it wilts. Meanwhile, boil the penne in salted water until al dente, then drain.

5. 5

   Mix the pasta into the creamy chicken or serve the chicken on top, with a little torn basil.

Nutrition per serving

More recipes like this

• Zucchini Beef Lasagna50 min · 710 kcal · $4.15
• Turkey bites with peas & tomato (bocconcini di tacchino)25 min · 483 kcal · $3.88
• Sea bass baked in parchment with potatoes, tomatoes & olives45 min · 454 kcal · $4.86
• Zucchini Boats Stuffed with Ricotta and Spinach35 min · 607 kcal · $3.61
• Beef alla pizzaiola in tomato & oregano with green beans30 min · 471 kcal · $4.45
• Mushrooms stuffed with ricotta & spinach30 min · 439 kcal · $5.17