Creamy Chicken Pasta With Tomato Bruschetta

Creamy Chicken Pasta With Tomato Bruschetta


30 Minutes






Nut Free

Making this recipe


For the pasta:
350g penne pasta
600g chicken breasts, diced
100g baby leaf spinach
A handful of chopped broccoli
2 cloves garlic, crushed
1 tsp Smoked Garlic Powder
1 large onion, sliced
200ml chicken stock
300ml double cream
Parmesan to serve 

For the bruschetta:
4 small ripe tomatoes, diced
1 stick of baguette, sliced into 8 slices
1 clove garlic, crushed
1 tbsp extra virgin olive oil, plus more to brush
6-8 fresh basil leaves, chopped
½ tsp sea salt
½ tsp ground black pepper

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For the pasta:

Step 1:
Cook the pasta until tender, and set aside.

Step 2:
While the pasta is cooking, lightly fry the chicken, onions and garlic in olive oil. Add the salt and pepper.

Step 3:
Add the broccoli to the pan and cook for a further 2 minutes.

Step 4:
Add the cream and chicken stock into the pan and cook for a further 2 minutes.

Step 5:
Add the spinach to the pan and stir until the spinach is wilted (approximately 1 minute).

Step 6:
Add the cooked pasta and mix well. Sprinkle the parmesan on top and serve with the bruschetta.

For the bruschetta:

Step 1:
Preheat the oven to 230 degrees Celsius. In a bowl, combine the tomatoes, garlic, olive oil, basil, salt and pepper and mix well.

Step 2:
Lay the slices of baguette on a baking tray and use a pastry brush to brush the top sides with olive oil.

Step 3:
Place the tray in the middle shelf of the oven and cook until lightly toasted.

Step 4:
Heap the tomato mixture onto each slice and serve with the pasta.