Roasted Pumpkin Pappardelle with Chicken and Spinach Cream Sauce

Ingredients

375g Angelo’s Roasted Pumpkin Pappardelle
2 Small Fresh Chicken Breast – trim fat off and slice into strips of about 3cm in length
200g Fresh spinach roughly chopped
300ml Paul’s pure cream
½ red onion, sliced
Olive oil
Salt & Pepper to taste

Method

Cooking Pasta

Bring to the boil a large pot of salted water. While the water is heating, start making the sauce. Once the water comes to the boil, add the Angelo’s Roasted Pumpkin Pappardelle and bring back to the boil and cook for 4-5 minutes, or until pasta is cooked to your liking.

Drain and add to your Chicken and Spinach cream sauce.

Chicken & Spinach cream sauce

Heat olive oil in a deep pan and add sliced red onion. Once onion starts to fry, add sliced chicken. Fry until chicken is cooked through, then add spinach and cook for 1 minute.

Add pure cream and stir. Allow the cream to boil, reduce the heat and continue to stir* for approximately 5-10 minutes, or until the cream sauce has thickened and reduced.

Add salt & pepper to taste. Once pasta is ready, add to cream sauce, sprinkle with freshly grated parmesan cheese and mix. Place in serving bowls and enjoy!

*TIP: You will need to watch the cream and continue to stir, otherwise it will boil over.

Tip: If your cream sauce becomes too thick add a little water from the pot you cooked the pasta in and stir through.