Spicy Chicken and Spinach Pasta
This Italian chicken pasta is a speedy weeknight dinner. Diced chicken is cooked with strips of hot salami and sliced kalamata olives, then combined with a tomato and basil pasta sauce. Fresh baby spinach is wilted into the mix before serving over fettuccine. A sprinkle of Parmesan cheese finishes the dish. The recipe is flexible, allowing you to swap the salami for milder cured meats or bacon if preferred.
Ingredients
- 2 tablespoons olive oil
- 500 g chicken, diced
- 50 g hot salami
- 75 g kalamata olives, sliced
- 100 g Baby Spinach
- 2 cups tomato and basil pasta sauce (I use Barilla)
- 350 g fettuccine or 350 g pasta, of your choice
- parmesan cheese (optional)
Method
- Cut the salami in half lengthways, then slice it into thin strips.
- Prepare the pasta by following the directions on its packet.
- Warm the olive oil in a frying pan.
- Cook the diced chicken in the pan until it is completely done.
- Introduce the sliced salami and olives to the pan, stirring them in.
- Pour the tomato and basil sauce into the pan and allow it to heat thoroughly.
- Add the baby spinach leaves a handful at a time, cooking until they have fully wilted.
- Spoon the sauce over the cooked pasta and finish with optional Parmesan cheese.
Nutrition (per serving)
Sodium431800 mg
Recipe details
CategoryChicken
Cuisineitalian
AuthorSarah
