Ingredients:
375g dried pappardelle pasta
400g chicken breast fillets, thinly sliced
200g Swiss brown mushrooms, thinly sliced
2 garlic cloves, crushed
60ml (1/4 cup) chicken stock
1 bunch fresh chives, chopped
180g (2/3 cup) extra light sour cream
250g cherry tomatoes, halved
1 cup baby spinach, shredded
375g dried pappardelle pasta
400g chicken breast fillets, thinly sliced
200g Swiss brown mushrooms, thinly sliced
2 garlic cloves, crushed
60ml (1/4 cup) chicken stock
1 bunch fresh chives, chopped
180g (2/3 cup) extra light sour cream
250g cherry tomatoes, halved
1 cup baby spinach, shredded
Method:
Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
Step 2: Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook chicken, in 2 batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Cover to keep warm.
Step 3: Spray the pan with oil. Cook the mushroom and garlic, stirring, for 1 minute. Add the stock. Bring to the boil. Stir for 3 minutes or until soft. Stir in the chicken and chives for 1 minute. Add the chicken mixture and sour cream to the pasta. Toss to combine.
Step 4: Combine the tomato and spinach in a bowl. Serve with the pasta.
Step 1: Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
Step 2: Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook chicken, in 2 batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Cover to keep warm.
Step 3: Spray the pan with oil. Cook the mushroom and garlic, stirring, for 1 minute. Add the stock. Bring to the boil. Stir for 3 minutes or until soft. Stir in the chicken and chives for 1 minute. Add the chicken mixture and sour cream to the pasta. Toss to combine.
Step 4: Combine the tomato and spinach in a bowl. Serve with the pasta.
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