250g/8.8oz Pasta of your choice
400g/14oz Chicken Tenderlions or Boneless Thighs cut into bite size pieces
200g/7oz Fresh Baby Spinach
Sun-dried Tomatoes, roughly chopped
1 Small Onion, diced
2 Garlic Cloves, finely chopped
1 Elmlea (270ml) Double Cream (Heavy Cream)
2 Tbls Dijon Mustard
2 Tbls Italian Dressing
Salt & Pepper
Cook pasta according to instructions.
Season chicken with salt and pepper.
Heat up a little olive oil and butter in a large pan. Add chicken and saute on both sides. When the chicken is almost cooked through add the chopped onion and garlic. Cook for a few minutes till the onion softens, then add the cream, mustard and Italian dressing. Bring to a nearly boil then add the sundried tomatoes and spinach. Stir through till the spinach wilts. Drain pasta and add to pan with chicken. Toss together and serve.