Creamy Chicken & Spinach Pasta

INGREDIENTS

• 300g tagliatelle
• 1 tbsp olive oil
• A knob of butter
• 400g skinless chicken breasts, sliced into thick strips
• 3 garlic cloves, peeled and finely chopped
• 50g ready-to-use sun-dried tomatoes
• 150g baby spinach leaves
• 250ml single cream
• Parmesan shavings, to serve
• Basil leaves, to serve
• Sea salt and freshly ground black pepper

METHOD

1. Cook the pasta according to the instructions on the packet. Heat the butter and olive oil in a large frying pan and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. Season with salt and pepper before adding the garlic, sun-dried tomatoes, spinach and fry until the spinach has wilted.
2. Add the cream and bring to a steady simmer for 3–4 minutes. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway with some fresh basil leaves & Parmesan shavings.