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Ingredients
100ml cup extra virgin olive oil
2 chicken breasts, cut into long strips
1 bunch fresh asparagus, cut to roughly 4cm long
2 tbs of whole grain mustard
200g baby spinach leaves
200ml full fat cream
4 cloves garlic finely diced
100g parmesan, grated
Salt and cracked pepper, to serve
Method
Cook pasta according to packet instructions.
Heat olive oil in a frying pan and fry the chicken strips, turning until golden brown all over and set aside.
In the same pan fry off the garlic and mustard adding more oil if you need until slightly browned. Add in cream, spinach leaves and simmer for 1min.
Add in chicken, asparagus and simmer for 10min until sauce thickens.
Salt and pepper and grated parmesan to serve.
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