Creamy Chicken Pasta with Mushrooms, Spinach And Sundried Tomatoes

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

1tsp salt

8oz farfalle pasta (or any pasta of your choice) 

2tbs olive oil

4 chicken thighs boneless –  diced 

1tbs cajun seasoning 

6oz button mushrooms – sliced

1tbs crushed garlic 

1 cup sundried tomatoes – roughly chopped

1 cup white wine 

sprig fresh thyme 

½ cup heavy cream

½ cup grated parmesan

5oz baby spinach 

1 cup pasta water

salt to taste

Lorna Maseko 2.4-quart ceramic non-stick sauce pan 

Lorna Maseko 3.2 – Quart Ceramic Coated Dutch Oven

spoon 

ladle 

slotted spoon 

Method

1. In the Lorna Maseko 2.4-quart ceramic non-stick saucepan boil water then add salt, the parboil pasta.
2. Drizzle olive oil into the Lorna Maseko 3.2 – Quart Ceramic Coated Dutch oven, then add chicken, then spices and brown the meat. Don’t fully cook the chicken, once browned set aside. 
3. Add mushrooms and sauté for about minutes. Add garlic, sundried tomatoes and combine. 
4. Pour wine and add fresh thyme into the pot and allow to simmer for 5 – 7 minutes. 
5. Add cream then combine and place chicken back into the pot.
6. Add Parmesan and allow to simmer for a few more minutes.
7. Add spinach.
8. Using the slotted spoon add pasta into pot then using the ladle add a cup of pasta water.
9. Season with salt to taste and allow to simmer for a further 4 minutes. 
10. Once done, serve and enjoy!