Creamy Chicken, Tomato and Spinach Penne with Cheddar

• 2 Garlic Clove
• 250g Baby Plum Tomatoes
• 60g Mature Cheddar Cheese
• 580g Diced Chicken Breast
• 2 sachet Italian Style Herbs
• 2 sachet Tomato Puree
• 360g Penne Pasta
• 150ml Water for the Sauce
• 20g Chicken Stock Paste
• 200g Baby Spinach
• 150g Creme Fraiche
• 1/2 teaspoon salt for the pasta water
• Drizzle of oil (for frying and pasta)
• Salt and pepper to taste

Steps

1. 1

   Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne.

2. 2

   Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes and grate the Cheddar.

3. 3

   Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.

   08:00
4. 4

   Stir in the garlic, Italian style herbs, tomato puree and baby plum tomatoes and cook for 1 min more.

5. 5

   Meanwhile, once the water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

   12:00
6. 6

   Add the water for the sauce and chicken stock paste to the pan with the chicken. Bring to a boil, then turn the heat down and simmer for 3-4 mins.

7. 7

   Stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.

8. 8

   Once the spinach has wilted, stir through the creme fraiche and half the Cheddar.

9. 9

   Add the cooked pasta and season to taste with salt and pepper, then stir to combine.

10. 10

    Share the chicken pasta between your bowls and sprinkle over the remaining Cheddar to finish.