This is an easy one dish wonder which will soon become a household favourite! Golden chicken pieces nestled in a creamy white wine sauce spiked with Dijon mustard. Spinach is wilted into the dish towards the final stages of cooking, an easy way to up your veg intake. You could also use kale or cavolo nero instead of spinach, if you prefer.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
onion 2 (chopped)
garlic cloves 2 (crushed)
chicken thighs 420 g (chopped)
dry white wine 150 ml
Dijon mustard 2 tsp
chicken stock cube 1
double cream 100 ml
penne pasta 300 g
spinach 2 handful
dried mixed herbs 2 tsp
olive oil dash
Method
Roughly chop the onion. Peel and crush the garlic cloves. Chop the chicken into bite sized pieces.
Heat a dash of olive oil in a frying pan on a medium-high heat. Add the chicken and cook for around 5 - 7 minutes, until golden brown. Transfer from the pan and set aside until step 5.
Add the onion and garlic to the same pan and cook for a few minutes. Pour in the wine and let it bubble for a few minutes until it reduces. If you prefer you can use the same volume of chicken stock instead of wine.
Make up the stock cube with 100ml boiling wate per serving. Pour the stock into the pan, with the dried herbs, pasta and Dijon mustard. Stir well and leave to simmer, until the pasta is al dente, or has a slight bite to it. This will take around 10 minutes.
Then pop the chicken back into the pan, along with the cream and spinach. Cook for a few minutes until the spinach is wilted and the chicken is cooked through. Check the seasoning and adjust to how you like it.
