Creamy Chicken Pasta
A tasty healthy twist on an Italian favourite, loved by all the family and Free on our plan.
- 240g Tagliatelle
- 4 Chicken fillets - chopped to thin slices
- 1 Onion - chopped finely
- 6 Mushrooms - thinly sliced
- 175ml Chicken Stock
- 1 Fresh Chilli - chopped finely
- 2 Garlic Cloves - minced
- 5 tbsp Quark
Cook 240g dried tagliatelle according to the pack instructions.
Meanwhile, spritz some low cal spray oil into a large frying pan and fry 4 chicken fillets, sliced into strips for 3-4 minutes until a light golden colour (do this in batches if necessary).
Add 1 finely chopped onion to the pan and saute alongside the chicken.
Pour in 175ml (6fl oz) strong chicken stock to a saucepan, bring to simmer and cook for 5 minutes until the chicken is cooked through. Stir in 5 tbsp of quark, adding 2 minced garlic cloves, 1 tbsp dried sage and 1 de-seeded and finely chopped red chili.
Drain the pasta and add to the chicken sauce, then stir in 50g (2oz) of roughly chopped rocket.
Check the seasoning and serve topped with a little grated Parmesan (optional).