It looks and sounds rich but this pasta is actually low-fat, so forget the guilt and dig in with gusto.
- Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
- Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with olive oil. Cook chicken, in 2 batches, stirring, for 3 minutes or until browned. Transfer to a bowl. Cover to keep warm.
- Spray the pan with oil. Cook the mushroom and garlic, stirring, for 1 minute. Add the stock. Bring to the boil. Stir for 3 minutes or until soft. Stir in the chicken and chives for 1 minute. Add the chicken mixture and sour cream to the pasta. Toss to combine.
- Combine the tomato and spinach in a bowl. Serve with the pasta.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set