Creamy Tuscan Chicken with Pasta – serves 4

Ingredients 

1 tablespoon olive oil

3 chicken fillets, sliced thinly

250ml boiling water

1 chicken stock cube

2 teaspoons garlic Italian seasoning – I use the Schwartz one (garlic powder would be a good substitute plus a dried herb like oregano or basil)

250ml cooking cream – I use Avonmore 50% less fat (regular cream will do)

150g sundried tomatoes, drained of oil & finely sliced

200g baby spinach leaves

50g parmesan, grated

Sea salt & freshly ground black pepper

350g Fusilli Pasta (or any pasta shape)

Instructions: 

1. Heat the oil in a large wok or frying pan and add the chicken and fry for 10 minutes.
2. Then add the boiling water, stock cube and Italian seasoning. Season with some salt & pepper.
3. Bring to the boil and then reduce to a simmer for another 8-10 minutes.
4. Meanwhile cook the pasta.
5. When the stock has reduced down by at least half add the cream and sundried tomatoes and simmer for another minute or two.
6. Then add the spinach and stir to allow it to wilt.
7. Drain the pasta and add to the sauce and stir well.
8. Sprinkle over the parmesan and serve.