Creamy Spinach Chicken Pasta

Ingredients

300g (11oz) tagliatelle

• A knob of butter
• 400g (14oz) skinless chicken breasts, sliced into thick strips
• 3 garlic cloves, peeled and finely chopped
• 50g (2oz) ready-to-use sun-dried tomatoes
• 150g (5oz) baby spinach leaves
• 250ml (81/2fl oz) single cream
• A generous pinch of sea salt and freshly ground black pepper

Method

1. Cook the pasta according to the instructions on the packet.
2. Meanwhile, heat the butter in a large frying pan over a high heat and, when foaming, fry the chicken for 4–6 minutes until cooked through.
3. Add the garlic, sun-dried tomatoes and spinach and fry until the spinach has wilted.
4. Add the cream, bring to a steady simmer and cook for 3–4 minutes, then season with salt and black pepper.
5. Once the pasta is cooked, drain and add to the sauce. Toss well and serve straightaway.