Serves 4
Directions
- 1Slice the chicken breasts in half.
- 2Season chicken with chicken seasoning, herbs, paprika, and chili flakes.
- 3Pan-fry the seasoned chicken in garlic butter until cooked through and then place to one side.
- 4In the same pan, fry the halloumi and place it to one side.
- 5Fry diced onion with garlic until soft.
- 6Add tomato puree, the same seasonings (chicken seasoning, herbs, paprika, chili flakes), chicken stock, and light double cream to the pan with the onions.
- 7Grate parmesan into the sauce.
- 8Season with salt and black pepper.
- 9Mix in the spinach.
- 10Mix in the chicken and halloumi.
- 11Serve the pasta, chicken, and halloumi, and top with fresh herbs.
Ingredients
- 300 g dry pasta
- 300 g chicken breast
- 2 tbsp garlic
- 1 tbsp chicken seasoning
- 2 tbsp paprika
- 2 tbsp mixed herbs
- 2 tsp chilli flakes
- 10 g butter
- 100 g halloumi
- 1 white onion
- 1 tbsp sundried tomatoes
- 40 g parmesan
- 1 (100ml) chicken stock pot/cube
- 150 ml light double cream
- 30 g tomato puree
- 1 handful spinach
- salt
- black pepper
- fresh parsley
Equipment
pancutting boardknifefrying pangraterspatula
Tips
- Click save and tag/share with somebody who needs meal inspo.
- Store in the fridge for up to 3 days.
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