Roast Chicken and Spinach Pasta
Roast Chicken and Spinach Pasta



  • 300g tagliatelle
  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 chopped red chilli
  • 4 crushed garlic cloves
  • 2 tbsp tomato puree
  • 200ml white wine
  • 300g spinach leaves
  • 300g shredded roast chicken
  • ½ lemon, juice only
  • Handful of basil leaves, shredded
  • 200g crème fraîche
  • Cook the pasta in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Meanwhile, fry the onion in the oil for 10 mins, stir in the chilli, garlic and tomato puree, then cook for 5 mins more to slightly caramelise. Pour in the wine and simmer for 3 mins.
  • Stir the shredded cooked chicken and spinach leaves into the mixture, along with a splash of cooking water to loosen. Cook for 4 mins, then season with lemon juice, salt and pepper, and mix in the basil and crème fraîche. Fold in the pasta to coat, sprinkle with more basil, and serve immediately.
25 mins
4 serving

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