Pasta with tomato, spinach, cheese sauce and chicken

Ingredients for 2 servings:

• 250 g poultry meat, e.g. chicken
• 150 g cocktail tomatoes,
• 50 g leaf spinach, frozen, portionable
• 200 ml water, warm
• 2 tsp vegetable broth powder from the jar without MSG
• 4 tsp processed cheese, light
• ½ tsp sugar
• some sauce thickener, light
• some olive oil
• e.g. salt and pepper
• possibly onion powder
• 250 g pasta, e.g. spaghetti

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Put away the pre-packaged food! Now it’s time to cook your own!

Cook the pasta as usual until al dente. Meanwhile, cut the chicken into small strips or pieces and season with salt and pepper. Add to the pan and fry in oil. Halve the tomatoes, or quarter them depending on their size. Remove the cooked meat from the pan and set aside. Pour the warm water into the pan and dissolve the vegetable stock in it, then bring to a boil. Add the spinach and let it thaw. Then add the cream cheese and mix everything well. Add the tomatoes and sugar. Thicken with a little sauce thickener if desired. Now return the meat to the pan and heat it in the sauce. Season with salt and pepper. The sauce is ready when it takes on a light pink hue from the tomatoes. Serve immediately with the hot pasta.