Creamy Chicken Pasta
250g cherry tomatoes
Salt and Pepper
4 Tbs olive oil
4 chicken breasts, sliced into strips
2 Tbs chicken spice
1 Tbs crushed garlic
1 tsp chopped fresh chilli (or to taste)
1.5 cups water (reserved from cooking pasta)
1 chicken stock pot or cube
Bunch baby spinach
Boil pasta in salted water until al dente, drain (reserve 1.5 cups of the pasta water), run pasta under cold water to stop cooking.
Preheat oven to 200C.
Cut tomatoes in half then place onto a baking tray, drizzle with a tablespoon of olive oil and season with salt and pepper before roasting in the oven for 10 minutes.
Sprinkle the chicken spice onto the chicken strips, then toss to coat well.
Heat 2 Tbs oil into a pot, then add the chicken and sauté over high heat until browned, then remove from the pot and set aside – the chicken doesn’t have to be cooked at this point, just browned.
To the same pot, add the remaining 1 Tbs of oil, then add the garlic and chilli and sauté gently for a minute. Add the reserved pasta water and the stock pot, then stir and bring to a simmer.
Add the cream, then simmer for 5 minutes before returning the chicken to the pot and continuing to simmer for another 3 minutes until the chicken is cooked through.
Add the pasta to the pot along with the roasted tomatoes and spinach, then stir and toss well to coat everything in the sauce.
Season to taste, then serve immediately.