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Pasta To Die For!

Such a beautiful, nutritionally colourful chicken pasta slaying dish! I do the same with this recipe as I do with many of the other ones, I triple the recipe to have ready in the fridge.
You can always replace the chicken with tofu. Train it with paper towels, season, cut in pieces and cook on pan.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 150 g of Conchiglie Pasta
  • Handful of broccoli florets halved
  • Handful LARGE of spinach
  • 50 g frozen peas
  • 6 chopped sundried tomatoes
  • 2 tbsp green pesto
  • 1 tbsp cream cheese (large tbsp!)
  • Sprinkle of chilli flakes
  • Season salt & pepper
  • 1 chicken breast diced
  • 1 clove of garlic finely chopped
  • Season paprika powder
  • Season chicken seasoning

Method
 

  1. Chuck the pasta in a snug pan, so that the pasta just covers the bottom. Pour water over, just enough for it to cover the pasta. Bring to boil, then lower heat and let cook for 15 min or until the pasta is quite soft.
    Season the chicken with all the spices, and on another pan, add oil, and when hot , place chicken on it. Cook and turn until golden, about 6 min.
    Add the spinach, broccoli, peas, sundried tomatoes, garlic and the chicken to the pasta pan. Stir in. Add salt and pepper. Cook for about 8 min, or until the pasta is soft, and almost all of the water has been absorbed.
    Add the pesto, the cream cheese and the chilli flakes, mix well until all creamy and wonderful.
    In to a bowl, and if you want to add a little shredded cheese on top!