This pasta recipe is the perfect meal to make as the weather is starting to get (slightly) warmer. It’s such an easy recipe that anyone can follow and adapt to include your favourite pasta or vegetables. The key ingredient in this recipe is the garlic, allowing the pasta to taste fresh as well as delicious! I’m sure not everyone loves garlic as much as me, so feel free to cater it to your taste as it is definitely a flavour that can dominate a dish.
- Half an onion thinly sliced
- 2 cloves of minced garlic
- A handful of spinach
- 3 rounds of pappardelle pasta (feel free to use any other pasta such as tagliatelle, rigatoni etc)
- 1 chicken breast
- Olive oil
- Firstly prepare your chicken, I used a frozen chicken breast steak and placed this in the oven for twenty minutes. You can also pan fry your chicken if it is raw and this will give you a much crispier and juicer flavour.
- Next, depending on how much pasta you decide to use, cook it accordingly. The pasta I cooked took around 10-15 minutes so I boiled it after the chicken had been in the oven for 10 minutes.
- Add half a tablespoon of olive oil in a pan and fry the onions until they begin to soften.
- Next, make a well in the middle of the onions, add a teaspoon of oil and add the garlic.
- Let the garlic sit in the oil for a minute or two then stir it into the onions.
- If you prefer a creamier texture to your mixture you may decide to add a few tablespoons of the pasta water at this point.
- After a few minutes, your chicken should hopefully be nearly ready so once it has been cut into small chunks add and stir it into the mixture.
- Once all the chicken had been coated with the mixture add it to the pasta after it has been drained. It helps to add the pasta in small parts to make sure the mixture is evenly distributed.
- Lastly, add the spinach and once it has all wilted it’s time to eat!