 Preparation Time |
20mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
1.5
|
240g fusilli pasta (uncooked)
low cal spray
1 onion, chopped
2 garlic cloves, minced
60g low fat cream cheese
60g creme fraiche reduced fat
200ml semi skimmed milk
30g parmesan
1/2 tsp black pepper
250g chopped fresh spinach
4 chicken breasts, skinless and cut into chunks
16 cherry tomatoes, chopped
fresh parsley to garnish
Preheat oven to 180 degrees.
Coat a large casserole dish with low cal spray.
Cook pasta according to package instructions. Drain and set aside.
While pasta is cooking, heat some low cal spray in a medium sauce pan. Add in the chicken and cook for 5-6 mins.
Next add in the onion and garlic. Cook until softened and the chicken has browned.
Add in the cream cheese and stir to melt. Reduce heat to low.
Stir in creme fraiche, milk, salt and black pepper. Stir until everything is well-combined and melted. Turn off heat.
Add the pasta, tomatoes & spinach to the chicken mix & stir until it’s all evenly coated in the sauce.
Transfer all ingredients into a casserole dish. Top with Parmesan and place in oven.
Bake for 15-20 minutes, until top is golden brown.
Remove and serve immediately.
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