This is a lighter take on this family favourite. A little bit of creative thinking and you can create a very similar culinary experience, but much lighter and healthier than using full fat cream.
Serves: 4 people
1 large red onion - finely chopped
2 cloves of garlic - finely chopped
2 tablespoons of low fat soft cheese
100ml white wine
300-400ml of vegetable stock (you probably won’t need all of this!)
3 chicken breasts - diced
2 handfuls of baby spinach
500g of pasta of your choice - just make it whole wheat
Cook the pasta, drain it thoroughly and set aside.
Saute the onion and garlic in a little olive oil along with. Good pinch of salt until the onion has softened.
Add the soft cheese and the white wine, plus a small amount of vegetable stock, and break down the cheese to form a sauce.
Add the diced chicken to the sauce and simmer until the chicken is cooked - maybe 15 minutes. If the sauce looks like its getting too thick at any point, add a small amount of stock to thin it down, just don’t allow the sauce to be too thin or the luxurious texture won’t return.
Add the cooked pasta to the sauce and toss together well.
Serve with a good dense side salad.