About this recipe:I recently discovered that cream cheese makes a delicious creamy sauce for pasta when mixed with chicken stock. Add chunks of chicken, spinach leaves, tomatoes and whatever pasta you like and you'll have dinner ready in under half an hour!
4 skinless, boneless chicken breasts, sliced into chunks
425ml chicken stock
285g frozen leaf spinach
225g cream cheese
10 cherry tomatoes, halved
450g penne pasta
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Bring large pot of water to the boil; stir in pasta. Cook for 8 to 10 minutes or until al dente; drain and reserve.
Meanwhile, in a large frying pan over medium heat, cook chicken strips in chicken stock, simmering until done and no longer pink, about 10 minutes. Stir in cream cheese and spinach. Return to simmer, and cook for about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.