Alicia’s Kitchen

You only need 6 ingredients for this pasta! If you’re stuck on what to cook tonight, save this one. The creamy sauce comes together in minutes thanks to a tub of dip, this might be my new favourite pasta shortcut. Serves 4 and makes great leftovers too. 2 chicken breasts, seasoned well 250g pasta 135g tub chunky dip (see note) ½ cup cream ⅓ cup grated Parmesan cheese 1 cup reserved pasta water Handful rocket or baby spinach Note: I used Red Rock Deli Roasted Tomato, Feta, Basil & Cashew Dip, but any flavour from the chunky dip ranges would work well. Method 1. Cook pasta according to packet instructions. Before draining, reserve 1 cup of the pasta water. 2. While the pasta cooks, slice the chicken breasts lengthwise so they cook evenly. Cook in a large frying pan until golden, about 4 minutes per side, working in batches if needed. Remove from the pan and allow to rest. The chicken will finish cooking when returned to the sauce. 3. Reduce the heat to low. Add the dip to the same pan and stir until warmed through. 4. Add the cream and Parmesan cheese, stirring until smooth. Gradually add the reserved pasta water until the sauce reaches your desired consistency. 5. Slice or chop the chicken and return it to the pan. 6. Add the cooked pasta and toss until well coated. Heat for 1 to 2 minutes, or until the chicken is cooked through. 7. Turn off the heat and stir through the rocket or spinach until just wilted. 8. Serve with extra Parmesan if desired. Tip: Don’t overcrowd the pan when cooking the chicken or it will steam rather than brown. #easydinner #pastarecipe #chickenpasta #6ingredientdinner #dinnershortcut

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