This is a tasty midweek pasta that the whole family is going to love.
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4
15 min
Creamy Chicken and Spinach Pasta
Method
- Bring a large pot of heavily salted water to the boil. Add the pasta and cook according to the packet instructions.
- While the pasta cooks, place the Anchor Cottage Cheese, Anchor Cream, Parmesan, lemon zest, and the garlic clove in a small food processor. Add a good grind of pepper and process until well combined.
- Tip the mixture into a large sauté pan on a medium heat. Add the shredded chicken and mix through.
- When the pasta is cooked, reserve 1 cup of the pasta water and set aside.
- Drain the pasta and add it to the pan with the chicken mixture. Toss through until well combined. Add the spinach and stir through until wilted. If the sauce has thickened too much, add a little of the pasta water to thin it out to your desired consistency.
- Garnish with the chopped parsley and a good grating of Parmesan and serve the fettuccine ‘family style’ in the centre of the table for everyone to help themselves.
- Pro tip: Only add a little of the pasta water to the sauce at a time, or as needed, to avoid it becoming too thin and runny.
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
