Chef Note - Creamy Garlic Roast Chicken and Spinach Pasta

Chef Jason’s consistency test

The finished sauce should coat the pasta without collecting as a watery pool at the bottom of the pan.If the sauce is too thick, add a little reserved pasta water.

If the sauce is too thin, simmer it gently for another minute before serving. Remember that the sauce will continue to thicken as it cools.

Easy substitutions

No thickened or cooking cream

Use:

• 250 ml evaporated milk

• 2 tablespoons cream cheese

Evaporated milk by itself may produce a thinner sauce.

No spinach

Replace it with:

• 1 cup frozen peas

• Finely chopped broccoli

• Sliced mushrooms

• Chopped kale

• Frozen spinach that has been thawed and squeezed dry

Mushrooms and broccoli should be cooked before adding the cream.

No Parmesan

The best substitutes are:

• Grana Padano

• Pecorino Romano

• A Parmesan-style hard cheese

Cheddar can be used, but it will create a heavier sauce with a different flavor. Add it over low heat to reduce the chance of splitting.

No Italian herbs

Use:

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

Want more flavor?

Add one of the following:

• Chilli flakes

• Chopped sun-dried tomatoes

• Cooked mushrooms

• Crispy bacon

• Frozen peas

• Fresh parsley

• Lemon zest

Common mistakes to avoid

Cooking the chicken for too long.The supermarket roast chicken is already cooked. Add it only during the final few minutes.

Boiling the Parmesan sauce

High heat can cause the cheese and cream to separate or become grainy. Keep the heat low after adding the Parmesan.Adding all the pasta water immediately.Begin with approximately ¼ cup. Add more only when needed.

Using pre-shredded Parmesan

Pre-shredded cheese can contain anti-caking ingredients that prevent it from melting smoothly. Freshly grated Parmesan produces a better sauce.

Adding lemon while the sauce is boiling

Acid can sometimes cause a cream sauce to separate. Remove the pan from the heat before adding lemon juice.

Adding too much salt early

Roast chicken and Parmesan are naturally salty. Taste the finished sauce before adding extra salt.

Serving suggestions

Serve the pasta with:

• Garlic bread

• A green salad

• Steamed broccoli

• Roasted vegetables

• Tomato and cucumber salad

Storage and reheating

Allow leftovers to cool promptly and transfer them to a covered container in the refrigerator.When reheating, add one or two tablespoons of milk, cream or water because the pasta will absorb some of the sauce during storage.Reheat gently in a saucepan or microwave until piping hot throughout. Avoid reheating the same portion repeatedly.

Chef’s final note

This recipe works best when the pasta and sauce finish cooking at approximately the same time. Prepare and measure all the ingredients before beginning, because the sauce comes together quickly.