Zesty Lemon Chicken Pasta with Greens

How to make  Zesty Lemon Chicken Pasta with Greens

Prep Time:  10 minutes        |        Cook Time:  15 minutes      |        Serves: 4

Ingredients

• 250g Remano gluten free spirals
• 400g Broad Oak Farms chicken breast fillets, thinly sliced (about 1cm wide)                                           
• 1 onion, diced
• 2 tsp Stonemill crushed garlic
• 1 tbsp The Olive Tree extra virgin olive oil
• 1 medium sized lemon, zested and juiced  
• 3 cups Chefs' Cupboard chicken liquid stock
• 1 cup The Fresh Co Salad baby spinach
• 1 cup Westacre Dairy tasty shredded cheese
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste
• Stonemill mixed herbs, for garnish

Method

1. Heat olive oil in a large deep pan over medium heat. Add the onion and cook for 3 minutes until softened.
2. Add the sliced chicken and cook for 4 to 5 minutes until lightly browned.
3. Add crushed garlic, lemon zest and lemon juice, stirring to coat the chicken.
4. Add the gluten free spirals and pour in the chicken liquid stock. Season with salt and pepper to taste.
5. Bring to a gentle simmer, then reduce heat and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
6. Stir through the baby spinach until wilted.
7. Add the shredded cheese and fold through until melted and creamy.
8. Garnish with mixed herbs and serve warm.

Tip

• For extra brightness, add an additional squeeze of lemon juice just before serving.