Ingredients
Scale
- 650 g (1.4 lb) Boneless & skinless chicken breast, About 4 breasts, cut into bite-sized pieces
- 1 tbsp Olive oil, See notes
- 3 Garlic cloves, Peeled and crushed
- 170 g (6 oz) Sun dried tomatoes, Drained and very finely chopped
- 1 tsp Oregano
- 2 tsp Paprika
- 250 g (9 oz) Dried pasta, See notes
- 650 ml (2.75 cups) Chicken stock, See notes
- 150 ml (0.75 cups) Double cream
- 50 g (2 oz) Parmesan, Grated
- 120 g (4 oz) Spinach
- Freshly ground black pepper
Instructions
- In a large, deep frying pan, heat the oil over a medium heat. When it’s hot, carefully add the chicken pieces and a good sprinkling of pepper. Cook for 5 minutes stirring occasionally until all sides are starting to colour.
- Reduce the heat and add the garlic, sun dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.
- Add the pasta and stock and give everything a good stir and put the lid on. Cook for 15-20 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed.
- Turn the heat to the lowest setting add the spinach and cream and stir very well for 1-3 minutes until the spinach is wilted and the cream is heated through. Check the chicken is cooked through and add more salt and pepper if needed.
- Turn off the heat and stir in the parmesan.