Pâtes au poulet et aux tomates séchées

Ingrédients

• 300 g (10.5 oz) penne (or another type of short pasta)
• 30 g (1 1/2 tablespoon) unsalted butter
• 450 g (1 lb) chicken breast, cut into bite-size pieces
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning mix
• 1/2 teaspoon red chilli flakes
• 100 g (3.5 oz) sundried tomatoes, cut into bite-size pieces
• 250 ml (1 cup) chicken stock
• 250 ml ( 1 cup) double cream (heavy cream)
• 100 g (3.5 oz) baby spinach
• 30 g (1/3 cup) grated Parmesan
• Salt and pepper to taste

Préparation

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve a cup of pasta water before draining.

2. 2

   Meanwhile, heat a large frying pan over medium...: Meanwhile, heat a large frying pan over medium heat and melt the butter. When the butter has melted completely and is foaming, add the chicken and cook for 5-6 minutes, stirring as needed, until cooked through.

3. 3

   Stir in the garlic, Italian seasoning mix and...: Stir in the garlic, Italian seasoning mix and red chilli flakes and continue to cook for another minute.

4. 4

   Next, add the sundried tomatoes, chicken stock and...: Next, add the sundried tomatoes, chicken stock and double cream. Stir to combine and bring to a simmer. Simmer for 2-3 minutes until the sauce thickens, then transfer the cooked pasta to the pan and toss well to cover it in the sauce.

5. 5

   Stir in the spinach and continue to cook...: Stir in the spinach and continue to cook for another minute. Next, add the parmesan and stir to combine.

6. 6

   Season to taste, divide into bowls and serve...: Season to taste, divide into bowls and serve immediately, with some extra grated Parmesan on top if you like.