Creamy One-Pot Chicken, Mushroom and Spinach Pasta

Ingredients

• 1 tbsp olive oil
• 500g chicken breast, cut into 2cm pieces
• 1 onion, finely diced
• 2 cloves garlic, minced
• 250g chestnut mushrooms, sliced
• 1 tsp dried Italian herbs
• 1 tsp salt, plus extra to taste
• 1/2 tsp black pepper, plus extra to taste
• 300g dried penne pasta
• 750ml chicken stock
• 250ml semi-skimmed milk
• 100g baby spinach
• 80g Parmesan, finely grated
• 1 tbsp lemon juice

Instructions

1. Heat the olive oil in a large, deep frying pan or casserole over medium-high heat. Add the chicken, season with a pinch of the salt and pepper, and cook for 4–5 minutes, stirring occasionally, until lightly golden on the outside. It does not need to be cooked through yet.
2. Add the onion and mushrooms to the pan. Cook for 5 minutes, stirring regularly, until the onion is soft and translucent and the mushrooms have released their moisture. Stir in the garlic and dried Italian herbs and cook for 30 seconds until fragrant.
3. Add the pasta, chicken stock, milk, remaining salt and pepper. Stir well, scraping up any golden bits from the base of the pan, then bring to a gentle simmer.
4. Cover partially with a lid and cook for 12–15 minutes, stirring every few minutes to prevent the pasta sticking. The pasta is ready when it is tender with a slight bite, the chicken is cooked through with no pink remaining, and the cooking liquid has reduced to a creamy sauce.
5. Remove the pan from the heat. Stir in the spinach a handful at a time until wilted, then stir through the Parmesan and lemon juice. Leave to stand for 2 minutes so the sauce thickens, then taste and adjust the salt and pepper before serving.