Slim-Friendly meals do not get much better than this gorgous Chicken, Spinach & Red Pepper Alfredo. It is so easy to make and may very well become your next go to recipe.
1 medium onion diced
Chicken, Spinach & Red Pepper Alfredo
Course: Uncategorized4
servings10
minutes15
minutesSlim-Friendly meals do not get much better than this gorgous Chicken, Spinach & Red Pepper Alfredo. It is so easy to make and may very well become your next go-to diet-friendly recipe.
Ingredients
250g dried pasta of your choice
2 chicken breasts thinly sliced into strips
1 medium onion diced
Two garlic cloves, crushed
Half a fresh red chilli, sliced
One Tsp. Dried oregano
Chicken stock cube
4 Tbsp. Yeo Valley 0% fat crème fraiche ½ Syn per level tbsp.)
200ml pasta water
Handful of spinach leaves, sliced
25g Parmesan cheese shavings (Optional – Asda 2 Syns for 10g)
Fry Light spray oil
Salt
Freshly cracked black pepper
Directions
- Cook the pasta according to the package instructions then drain and set aside, saving a cup of the pasta water for later.
- Meanwhile, add some fry-light and the chopped onions to wide bottom fan and cook on a medium to high heat for 1 to 2 minutes.
(If the pan becomes a little dry, use a little water to loosen off and cover with the lid for a minute or so, this will help steam the onions.) - Remove the lid (if using), add the chicken, garlic, chilli and oregano and season with a little salt and freshly cracked pepper, cook until the chicken is evenly seared.
- Add the stock cube and some of the pasta water and stir through to combine, (reduce the heat and simmer for 5 minutes.
- Add the creme fraiche, stir through then add the spinach, cover for a couple of minutes to allow the spinach to cook down, remove the lid and add your cooked pasta, tossing well to fully combine.
- Serve with a little parsley and a little Tabasco Drizzle to finish.
Notes
- If the pan becomes a little dry, use a little water to loosen off and cover with the lid for a minute or so, this will help steam the onions.
