Healthy Creamy Sundried Tomato Pasta

Healthy Creamy Sundried Tomato Pasta

This dish is the yummiest, creamiest pasta, but without the heaviness and higher fat content of cream. It’s a favourite Sunday meal in our household!

Ingredients

500g pasta

3 garlic cloves

2 chicken breasts*

1 courgette, sliced into 1cm rounds

~250g mushrooms (any type), thinly sliced

1/2 small jar of sun-dried tomatoes

1 can of light evaporated milk

2 egg yolks

2 large handfuls of spinach

Parmesan cheese

Method

  1. Bring a large pot of salted water to the boil. Cook pasta until al dente

  2. Finely dice garlic and slice courgette and mushrooms

  3. Cut sun-dried tomatoes in half

  4. Pat dry chicken with paper towels, and dice into 2-3cm cubes

  5. Crack eggs and retrieve egg yolks, add to a bowl. Add evaporated milk to the egg yolk bowl and whisk until well combined. Season with salt and pepper

  6. Heat a fry pan with olive oil on med-high heat. Add garlic and fry for 1min, followed by diced chicken. Brown on each side. Once chicken is cooked, remove and add to a bowl.

  7. Return fry pan to the element, and fry courgette and mushroom in a little more olive oil until cooked

  8. Once pasta is ready, drain and return to hot pan and turned off element. Stir through evaporated milk and egg yolk mix, folding into the pasta until the sauce begins to thicken. Turn element on low if you need to

  9. Stir through spinach and Parmesan cheese

*for vegetarian add a can of brown lentils (drained and rinsed) for protein

Kate Christison