Marry me chicken pasta

Name: Marry me chicken pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 400 g pack slower reared chicken mini fillets; 1 tsp smoked paprika; 75 g sun-dried tomatoes, plus 3 tbsp of their oil; 300 g No.1 Mafaldine; 290 g pack leafy rainbow salad; 170 g tub No.1 Creamy Pecorino Dip

Said to be so good it would encourage the person you cook it for to ‘marry’ you. Katie Bishop's version has been given a glow-up with ruffled-edge mafaldine pasta. Follow Katie on Instagram.

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HealthyHigh protein1 of your 5 a day7 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g pack slower reared chicken mini fillets
1 tsp smoked paprika
75g sun-dried tomatoes, plus 3 tbsp of their oil
300g No.1 Mafaldine
290g pack leafy rainbow salad
170g tub No.1 Creamy Pecorino Dip

Season the chicken and sprinkle the paprika all over. Add 2 tbsp sun-dried tomato oil to a large frying pan over a high heat. Add the chicken and cook for 3-4 minutes each side, or until golden. Cook the pasta according to pack instructions.
Meanwhile, roughly chop the sun-dried tomatoes and halve the tomatoes from the rainbow salad. Add both to the chicken, then stir fry for 1-2 minutes until the tomatoes are softened and the chicken is cooked through, the juices run clear and there is no pink meat. Shred the chicken into bitesized pieces using 2 forks.
Finely chop a couple of spinach leaves from the salad and set aside. Toss the remaining salad with the reserved sun-dried tomato oil.
Using tongs, transfer the cooked pasta to the frying pan and add some of the cooking water. Toss well. Remove from the heat and fold in all but about 4 tsp of the pecorino dip, adding more pasta cooking water to loosen if needed. Top each portion with 1 tsp reserved dip, the chopped spinach and some freshly ground black pepper. Serve with the salad on the side.

Cook’s tip

Sun-dried tomatoes add so much umami oomph, and with their garlicky herb oil, you get two ingredients in one jar. Try whizzing up a wintry pesto using the tomatoes and their oil, a handful of parsley and walnuts. Finish by stirring in finely grated parmesan.

Typical values per serving when made using specific products in recipe