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How to make Creamy chicken pappardelle

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 375g dried pappardelle pasta
  • 400g chicken breast fillets, thinly sliced
  • 200g Swiss brown mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) Massel chicken style liquid stock
  • 1 bunch fresh chives, chopped
  • 180g (2/3 cup) extra light sour cream
  • 250g cherry tomatoes, halved
  • 1 cup baby spinach, shredded

Method

  • Step 1 Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
  • Step 2 Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook chicken, in 2 batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Cover to keep warm.
  • Step 3 Spray the pan with oil. Cook the mushroom and garlic, stirring, for 1 minute. Add the stock. Bring to the boil. Stir for 3 minutes or until soft. Stir in the chicken and chives for 1 minute. Add the chicken mixture and sour cream to the pasta. Toss to combine.
  • Step 4 Combine the tomato and spinach in a bowl. Serve with the pasta.