This is a nice quick pasta dish that is full of flavour and of course I have managed to sneak my favourite vegetable, baby spinach, into it!!
Although very basic as far as ingredients go, the combination of chicken and prosciutto go hand in hand. The use of extra light sour cream in the sauce makes it somewhat creamy but keeps the dish low fat. If the sour cream you use is quite thick whisk it for a minute or so and this will soften it and it will be easier to combine and won't appear lumpy.
Definitely a dish if your are short on time but in need of a yummy pasta fix.
Linguine with Chicken, Prosciutto, Spinach and Sundried Tomatoes
Points per serve: 6.5
250 grams linguine
400 grams chicken breast fillets, skin removed and cut into strips
40 grams prosciutto, cut into strips
1 teaspoon minced garlic
50 grams sundried tomatoes, not in oil, chopped
1/2 cup water
1 teaspoon chicken stock powder
100ml extra light sour cream
100 grams baby spinach leaves
½ cup fresh basil leaves, chopped
Bring a pan of water to the boil and cook the linguine. Drain.
Coat a large frying pan with cooking spray and add the chicken, proscuitto and garlic. Cook, while stirring for 5 minutes or until chicken is cooked. Add the tomatoes,water and stock. Stir well. Stir in the cream until completely mixed.
Add the linguine, spinach and basil leaves. Cook while stirring until heated through.
(click here for a printable version of this recipe)