Lemon Chicken & Caper Chickpea Casarecce
375g Chickpea Casarecce
Bertolli Organic Fruity Taste Olive Oil Spray
2 organic chicken breasts, diced
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
Prepare pasta according to packet instruction, drain reserving 1 cup of the cooking water.
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.
Add garlic, capers, lemon zest and juice and cream cheese to the pan with the leek.
Return chicken to the pan, season and cook for 2 mins more to make a sauce.
Add the sauce to the drained pasta with the reserved pasta water and baby spinach. Toss until spinach wilts.
Divide among serving bowls and shower with grated parmesan to serve.