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3 Cheese Chicken Pasta



Prep/ Cook Time:

25 Minutes


2 Servings


  • 250g of Chicken Breast, diced

  • 1 Small Onion, diced

  • 1 Medium Courgette, diced into small chunks

  • 300g of cooked rigatoni pasta

  • Tsp of olive oil

  • 30g of low fat cheddar cheese, grated

  • 10g of Parmesan, grated

  • 100g of Philadelphia garlic and herb soft cheese

  • 2 big handfuls of baby spinach, chopped

  • 0.5 tsp of Chilli Flakes and 0.5 tsp of Paprika


- Put a large pan on a medium heat and add a tsp of olive oil.

- Add the onions and soften for 4/5 minutes. Add in 0.5 tsp of chilli flakes and stir.

- After a few more minutes, add in the chicken and then after a few more minutes, add in the courgette along with 0.5tsp of paprika and a pinch of salt.

- Put another pan on and cook the rigatoni pasta to packets instructions.After 3/4 minutes and when the chicken is just about cooked, stir in the soft cheese, the Parmesan and the cheddar.

- Add in the chopped spinach and turn down the heat and simmer for a few minutes before draining the pasta and adding it to the main pan.

- It shouldn’t need to be any thinner but if the cheese sauce is too thick, add a little of the water you cooked the pasta in. Stir well and serve

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