Using a few basic ingredients you’ve got kicking about in the cupboard, this can be made (and eaten!) in less than 20 minutes. A simply delicious pasta dish that makes the perfect midweek supper.
2 tbsp olive oil
500g chicken breast, cut into 1 inch pieces
3 shallots, finely diced
500ml chicken stock
250ml double cream
300g pasta, we’ve used fusilli, but any you’ve got in the cupboard will work
2tsp Herbs de Provence
50g mature cheddar cheese, grated
Salt and pepper, to season
- Heat the oil over a medium heat and add the chicken. Season with salt and pepper and cook for about - 5 minutes – don’t worry about it being totally cooked through at this point as it will continue to cook as the dish simmers. Next add the shallots and cook for a further minute.
- Now add the stock, cream, pasta and Herbs de Provence and stir. Bring to a boil, then cover and reduce to simmer. Leave for 15-20 minutes, stirring very occasionally, until the pasta is soft and the chicken is cooked through. Remove from the heat, stir in the cheese and serve. No-fuss and totally delicious!
By Millie Norton