Ingredients (Serves 2)
- 100g wholegrain penne
- 4x spring onions chopped
- 2x cloves of garlic finely chopped
- 50g feta cheese
- 20g parmesan grated
- 700ml vegetable stock
- 100g spinach chopped
- 2x chicken breast fillets
- Lemon wedge
- Extra virgin olive oil
Ingredients (Serves 2)
- 100g wholegrain penne
- 4x spring onions chopped
- 2x cloves of garlic finely chopped
- 50g feta cheese
- 20g parmesan grated
- 700ml vegetable stock
- 100g spinach chopped
- 2x chicken breast fillets
- Lemon wedge
- Extra virgin olive oil
Directions
- Pop the pasta into a pan, season well and add in the vegetable stock, simmering for 10-15 minutes.
- Meanwhile, heat the olive oil in a griddle pan, add in the chicken and cook for 2-3 minutes before adding in the chopped garlic.
- Chuck in the chopped spring onion and cook for a further 2-3 minutes.
- Add in the spinach and lightly cook until it begins to wilt.
- Drain most of the stock out of the pasta before adding in the contents of the frying pan.
- Add the feta and grated parmesan and drizzle with olive oil to serve.