Creamed Corn Chicken Pasta

• 350 gpenne (penne or fusilli)
• 500 gchicken breast, cut into pieces
• 1onion, finely chopped
• 2garlic cloves, crushed
• 300 gcreamed corn (tinned)
• 150 mldouble cream
• 100 gbaby spinach
• 50 gParmesan, grated
• 25 gbutter
• 1 tbspolive oil
• 1 tsplemon zest (optional) (optional)
• ½ tspsmoked paprika
• sea salt and black pepper, to season

Method

1. 1Bring a large pan of well-salted water to the boil and cook the pasta to just shy of al dente according to the packet, around 8–10 minutes. Reserve 100ml of the cooking water, then drain.
2. 2While the pasta cooks, heat the olive oil and half the butter in a large frying pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the chicken pieces and cook for 5–6 minutes until sealed and turning golden at the edges. The thickest part needs to hold 75°C for 30 seconds.
3. 3Stir in the crushed garlic and smoked paprika and cook for 1 minute until fragrant. Pour in the creamed corn and double cream, bring to a gentle simmer and cook for 3–4 minutes until the sauce is glossy and slightly thickened.
4. 4Fold in the spinach until wilted, then stir in the Parmesan until melted. Loosen with a little reserved pasta water if needed.
5. 5Tip the drained pasta into the pan and toss thoroughly so every piece is coated. Finish with the remaining butter and the lemon zest if using, then check the seasoning and adjust with salt and pepper.
6. 6Serve immediately while the sauce is glossy and coats the pasta, with black pepper to taste.

Per serving

kcal

849

protein

56.1g

fibre

4.3g

carbs

71.4g

fat

35.7g