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Lemon Chicken & Caper Chickpea Casarecce

25' Medium 12345

Serves 4-6

375g Chickpea Casarecce
Bertolli Organic Fruity Taste Olive Oil Spray
2 organic chicken breasts, diced
1 leek
3 cloves garlic, crushed
2 tbsp baby capers
Finely grated zest of 1 lemon, plus the juice of ½ lemon reserved
250g Cream Cheese
Large handful baby spinach leaves
Sea salt and freshly cracked black pepper
Grated parmesan, to serve

METHOD

STEP 1

Prepare pasta according to packet instruction, drain reserving 1 cup of the cooking water.

STEP 2

Spray a large frypan with the olive oil spray, heat over a medium-high heat. Season chicken then saute for 3-4 mins, stirring, until browned on the outside. Remove chicken from pan, spray with olive oil spray, add leek and return to stove, reduce heat to low-medium and saute 5-6 mins until softened.

STEP 3

Add garlic, capers, lemon zest and juice and cream cheese to the pan with the leek.

STEP 4

Return chicken to the pan, season and cook for 2 mins more to make a sauce.

STEP 5

Add the sauce to the drained pasta with the reserved pasta water and baby spinach. Toss until spinach wilts.

STEP 6

Divide among serving bowls and shower with grated parmesan to serve.

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