Creamy Chicken Shells
Simple, classic and so delicious. We all like a creamy chicken soup so why not have it with some pasta? This simple quick recipe is just 1 pan away from your belly. Cheesy, creamy and chicken-y goodness.
With the wells of the pasta shells it perfectly holds the spinach, pools of creamy deliciousness and bits of chicken. One bite is all you need to taste all of its distinct unique yet harmonizing flavours.
Creamy Chickeny Goodness
400g Chicken Thighs
6 Cloves Garlic
1/2 Cup Double Cream
1/2tb Balsamic Vinegar
4 Cups Spinach
1ts Ground Nutmeg
Peel and MINCE 6 cloves of garlic (Yes it is a lot, but we like it garlicy right....)
Chop up 400g of chicken thighs into bite size pieces and set aside.
In a pan add in some oil and heat up to medium high heat.
Add in garlic and fry till fragrant. Then add in your chicken and give it a good fry till it is almost cooked.
Whilst the chicken is cooking set your pasta to boil a minute less than the said package instructions.
Add in 1/2 a cup of double cream to your chicken and garlic. Along with 4 cups of washed spinach, 1/2tb of balsamic vinegar and 1ts of ground nutmeg.
Lower the heat of the sauce to a low and season it with salt and pepper to taste.
Take out your pasta a minute less than the said package instructions and add it into your lovely sauce, along with 3-4tb of pasta water.
Give it a good mix and let the mixture simmer for another minute till a thick sauce coats your lovely shells.
Serve with a HEALTHY grating of cheese.