Creamy Tomato Chicken Pasta Recipe
Creamy tomato chicken pasta recipe - an easy 30 minute meal that nobody would know is gluten-free and Coeliac-friendly.
Servings 2 -3 people
Ingredients
- 175 g gluten free pasta
- 2 chicken breasts diced into 1in chunks
- 40 g cornflour
- 1 tbsp mixed herbs
- salt and pepper
- 2 tbsp garlic-infused oil
For the sauce:
- 400 g chopped tomatoes
- 1 tbsp tomato puree
- 2 tsp dried mixed herbs
- 1 tbsp garlic-infused oil
- 1 big handful spinach roughly chopped
- 1 tbsp cream cheese or mascarpone (dairy-free if necessary)
- 1 handful cheddar cheese grated
Instructions
- Cook your gluten free pasta as per the packet instructions. Drain and put to one side.
- Place the chopped chicken breasts into a small bowl and mix in the cornflour and mixed herbs so the chicken is well coated. Add a generous pinch of salt and pepper.
- Heat 2 tbsp of garlic infused oil in a medium frying pan on a medium heat. Fry the coated chicken until crisp, coloured and cooked through. Put to one side whilst you make the sauce.
- In a separate larger pan, add chopped tomatoes, puree, mixed herbs and the rest of the garlic oil. Cook on a medium heat briefly.
- Add in the spinach and cook until it starts to wilt, then add in the cooked gf pasta. Stir it in so the pasta is well coated.
- Stir in a spoonful of cream cheese, mix it through so the sauce gets nice and creamy.
- Finally add in the herby coated chicken, stir it through.
- Finish with a sprinkling of grated cheese.