CREAMY DIJON CHICKEN PASTA WITH SUN-DRIED TOMATOES & SPINACH

Ingredients:

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

 

Method:

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.