Creamy chicken pappardelle

It looks and sounds rich but this pasta is actually low-fat, so forget the guilt and dig in with gusto.

Recipe «Creamy chicken pappardelle» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 375g dried pappardelle pasta, 400g chicken breast fillets, thinly sliced, 200g Swiss brown mushrooms, thinly sliced, 2 garlic cloves, crushed, 60ml Massel chicken style liquid stock , 1 bunch fresh chives, chopped, 180g extra light sour cream, 250g cherry tomatoes, halved , 1 cup baby spinach, shredded.

Ingredients:

• 375g dried pappardelle pasta 
• 400g chicken breast fillets, thinly sliced 
• 200g Swiss brown mushrooms, thinly sliced 
• 2 garlic cloves, crushed 
• 60ml Massel chicken style liquid stock 
• 1 bunch fresh chives, chopped 
• 180g extra light sour cream 
• 250g cherry tomatoes, halved 
• 1 cup baby spinach, shredded 

Instructions

1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to pan.
2. 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.
3. 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.
4. Combine the tomato and spinach in a bowl. Serve with the pasta.