Chicken & Spinach Rosa Pasta

Ingredients

• 500 g penne
• 25 g butter, plus 15g for the chicken
• 1 brown onion, finely diced
• 5 cloves garlic, crushed
• 1 teaspoon chilli flakes
• 500 g seasoned chicken tenderloins, cut into 1cm cubes
• 400 g Mutti tomato passata
• 200 g pitted kalamata olives
• 300 ml thickened cream
• 1 bag baby spinach leaves 120g bag
• 2 teaspoons Italian herbs
• 1 teaspoon vegeta (more or less to taste)
• 1⁄2 cup basil leaves

Instructions

1. 1

   --- Method ---

2. 2

   (Chicken I used today was leftovers from the chicken wraps I made . They were seasoned with chicken spices, paprika, Italian herbs, s&p and olive oil. You could use breast if you like.)

3. 3

   Cook the pasta in plenty of salted water according to the packet directions, reserving some cooking water.

4. 4

   While the pasta is cooking, heat a very large frying pan over medium heat and add 25 grams of butter and the onion. Cook for a few minutes, till soft then add the garlic & chilli, cook till fragrant and add the remaining butter and the chicken and fry until lightly browned.

5. 5

   Add the passata, olives and 1 ladle full of the pasta water, bring to a simmer and cover. Simmer for about 8 minutes until slightly reduced, then add the cream and spinach and stir to combine and wilt the spinach leaves.

6. 6

   Season with vegeta, Italian herbs, salt & pepper. You may need to add more or less, taste as you go.

7. 7

   Add the cooked pasta to the chicken mixture along with about 2 tablespoons of pasta water. Toss to mix, then scatter with the basil leaves, finely grate parmeson cheese when serving. Enjoy!