• 600g chicken breast fillets
• 1 tsp paprika
• 2 tblsps olive oil
• 375g bow tie pasta
• 4 green spring onions,
cut into 1cm pieces
• 2 cloves garlic, crushed
• 250g tub light spreadable cream cheese
• ½ cup finely grated parmesan
• 150g baby spinach leaves
Cut chicken into thin strips. Season with salt & pepper. Toss in the paprika and half the oil.
Heat a large, non-stick frying pan over a high heat. Add chicken fillets in two batches. Cook, without stirring, for 1 minute. Turn and cook for a
further 1 minute, or until coloured but not cooked. Remove from pan.
Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain, reserving 1 cup of the cooking water. Return pasta to pot. Cover to keep warm.
Heat remaining oil in same frying pan over a low heat. Add onions and garlic. Cook, stirring occasionally, for about 1 minute, or until soft. Stir in cheeses and reserved water until smooth.
Return chicken to frying pan with any resting juices. Simmer for about 2 minutes, or until chicken is cooked. Transfer mixture to pasta in stockpot with spinach. Stir until wilted. Serve.