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1/2 450-g box linguine or fettuccine pasta
2 skinless, boneless chicken breasts
1 1/2 cups tomato sauce
1 tsp Indian curry paste, or curry powder
1 tsp dried dill
4 cups baby spinach
1/4 cup chopped fresh cilantro, optional
sour cream, or yogurt
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, thinly slice chicken into bite-size strips. Place in another large saucepan with pasta sauce, curry paste and dillweed. Set over medium-high heat and bring to a boil, stirring often. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is no longer pink, 6 to 8 minutes. If sauce is ready before pasta is cooked, reduce heat to low, cover and keep warm.
When pasta is cooked, drain well. Add to sauce and stir to coat. Add spinach and coriander. Stir often until spinach wilts, about 2 minutes. For a creamier sauce, stir in a few dollops of sour cream.
Calories 302, Protein 27.9g, Carbohydrates 34.7g, Fat 5.5g, Fibre 5.2g, Sodium 691mg.
Adding meat to your pasta is a wallet-friendly way to stretch out a meal. Liven up bottled pasta sauce with dried dillweed and some curry for a sumptuous dinner that's ready in less than 20 minutes.