Creamy spinach, basil and chicken pasta

• long pasta↗300g g

  (we used mafaldine)

• leftover chicken fat2 tbsp tbsp

  (from the roasted chicken recipe below)

• onion↗1

  finely chopped

• red chilli↗1

  finely chopped, or 1 tsp chilli flakes

• leftover roasted garlic cloves4

  mashed

• tomato purée↗2 tbsp tbsp
• white wine↗200ml ml
• spinach↗300g g
• leftover chicken200g-300g g

  sliced into strips (from the roasted chicken recipe below)

• lemon↗½

  juiced

• basil↗small handful of

  leaves thinly sliced

• crème fraîche↗200g g

Step-by-step instructions

1. 1

   Cook the pasta according to the package instructions and set aside a cup of the cooking water. Heat the leftover chicken fat in a large skillet over medium‑high heat. Add the onion and cook 8‑10 minutes until softened. Add the chilli, garlic and tomato purée, then cook another 5 minutes until the purée caramelises. Pour in the wine and simmer 2‑3 minutes until almost completely evaporated.

2. 2

   Add the spinach and the leftover chicken together with a splash of the reserved pasta water. Cook 3‑4 minutes until the chicken is heated through, then squeeze in some lemon juice, add most of the basil, crème fraîche and the cooked pasta. Add a little more cooking water to bring everything together, then season to taste, adding more lemon juice if needed. Sprinkle with the remaining basil before serving.