Tricolore pasta with chicken, spinach and cherry tomatoes

Three colours, plenty of flavour and a dish that brings good vibes to the table before the forks even arrive! This tricolore pasta proves that an everyday meal can become a little culinary celebration, without having to put on a chef’s hat! Hearty, delicious and full of Mediterranean character, it’s sure to win over both young and old.

Tricolore pasta with chicken, spinach and cherry tomatoes

Galatia Pamboridis

Three colours, plenty of flavour and a dish that brings good vibes to the table before the forks even arrive! This tricolore pasta proves that an everyday meal can become a little culinary celebration, without having to put on a chef’s hat! Hearty, delicious and full of Mediterranean character, it’s sure to win over both young and old.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Main Courses, Pasta

Servings 6

Ingredients

  

• 500 grams cherry tomatoes halved
• 60 ml olive oil
• 300 grams tricolore fusilli
• 2 chicken breast fillets cut into strips
• 30 grams unsalted butter
• 2 garlic cloves finely chopped
• 125 ml white wine
• 125 grams sour cream or double cream
• 2 tsp basil pesto
• 200 grams fresh spinach leaves
• 50 grams grated parmesan cheese

Instructions

 

• Place the cherry tomatoes on a baking tray, cut side facing up. Drizzle with half the olive oil and season with salt and pepper. Roast in a fan-assisted oven at 180°C for 35–40 minutes, until softened and slightly wilted.
• Cook the pasta in plenty of salted boiling water according to the packet instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• In a large frying pan, heat the remaining olive oil over high heat and add the butter. Add the garlic and sauté, stirring, for 1 minute. Season the chicken with salt and pepper and add it to the pan. Sauté for 2–3 minutes, until just cooked through. Pour in the wine and bring to a simmer, allowing the alcohol to evaporate.
• Reduce the heat and add the sour cream or double cream and the basil pesto. Stir well, then add the spinach leaves. Continue stirring and allow the mixture to simmer until the spinach wilts, taking care not to overcook it.
• Add the pasta, roasted cherry tomatoes and Parmesan to the pan. Toss everything together well. If the dish seems too dry, add a little of the reserved pasta cooking water until the sauce reaches your desired consistency.
• Serve immediately, with extra grated Parmesan.

Collections Kids, summer