Ingredients

The following ingredients have 4 Servings
  • 1 Lilydale Free Range Chicken Breast, roasted, shredded
  • 1 onion chopped small
  • 1 tsp crushed garlic
  • 2 tbs Moroccan seasoning
  • 300g pasta
  • 250ml cream
  • 1/2 tsp salt and pepper
  • 1/2 cup parmesan cheese grated
  • 100g baby spinach leaves (optional)

Instruction

  • Cook pasta.
  • In a large frypan lightly saute onion and garlic in a little butter or oil.
  • Add shredded chicken and sprinkle over Moroccan seasoning. Mix well.
  • Pour in cream and bring to boil, reduce temperature and simmer gently.
  • The sauce will reduce and thicken.
  • Add the baby spinach leaves. Stir. Season with salt and pepper to your liking.
  • Once pasta is cooked, drain and add to sauce, mix well.
  • Serve and sprinkle with parmesan cheese.