Sun-dried Tomato & Chicken Pasta

Mix the chicken with the seasonings and olive oil and set aside. I usually do this on the chopping board I used for the chicken.

Bring a large pot of generously salted water to boil, then add the pasta and boil as per package directions. You can start the sauce while this happens

Reserve one cup of pasta water before draining

Heat a saute pan on medium high heat and add the chicken pieces in one even layer, cook for two minutes on each side and remove from the pan

Without wiping the pan add a little olive oil (if needed) and saute the onions, garlic, and red chilli flakes on medium heat until the onions are translucent.

Take care not to burn the garlic. Turn the heat down if it starts to darken too quickly.

Add the sun-dried tomatoes to the pan and cook for a minute.

For a smooth sauce remove most of the sauce ingredients from the pan and blitz them in a mini blender with one cup chicken stock

Pour the mix back into the pan, add the chicken and bring to a simmer

Turn the heat off and add one cup of the cream, the spinach, and the cheese

Mix with your cooked pasta and adjust the consistency with the remaining half cup cream and the pasta water

Now taste and adjust seasoning per taste.

Top with Basil and Parmesan and enjoy with warm garlic bread and a side salad.