2 chicken thighs
1 tsp salt
1 tsp pepper
1 large onion
1 tbs butter
1 tbs olive oil
1 tsp sugar
½ tsp salt
3 tsp crushed garlic
200g pasta shells
200g mushrooms
2 cups chicken stock
1 cup cream
½ cup grated cheese
2 cups baby spinach
½ tsp dried thyme
¼ tsp pepper
½ tsp Worcestershire sauce
Directions
Chicken: Season 2 chicken thighs with 1 tsp salt and 1 tsp pepper. Heat a large oven safe pan to medium-high heat and add a drizzle of olive oil. Cook the chicken for 5-6 minutes per side until golden and cooked through. Remove and shred using two forks. Set aside.
Onions: In the same pan, melt 1 tbs butter and 1 tbs olive oil over medium heat. Thinly slice 1 large onion and add to the pan with 1 tsp sugar and ½ tsp salt. Cook for 10-15 minutes, stirring occasionally until deeply golden and caramelised. Add 3 tsp crushed garlic in the last 2 minutes.
Mushrooms: Slice 200g mushrooms and add to the pan. Cook for 3-4 minutes until softened.
Pasta: Stir in 200g pasta shells and cook for 2 minutes to lightly toast. Add the shredded chicken, ½ tsp dried thyme, ¼ tsp pepper and ½ tsp Worcestershire sauce. Pour in 2 cups chicken stock and 1 cup cream. Bring to a gentle simmer, cover and cook for 8-10 minutes, stirring occasionally until the pasta is tender. Stir through 1 cup of baby spinach until wilet.
Bake: Preheat the oven to 190C. Sprinkle 1/2 cup cheese over the top and bake uncovered for 10-15 minutes until bubbly and golden.
