The meals I throw together when I’m trying to use up half jars and packets in the fridge usually end up being the ones I most enjoy. I love a good fridge clear out, especially when you create a keeper recipe out of it!
This is a dish definitely to be repeated. As always, feel free to adapt this to your own taste – a pinch of chilli flakes would work particularly well in this recipe.
There are some people in this world who believe that sun dried tomatoes should have died out in the late 80’s/early nineties along with shell suits and tie-dye t-shirts, but I’m not one of them 😉
Chicken, spinach & sun dried tomato pasta
Serves 2 generously
Pasta of your choice (who am I to tell you how much pasta you need to eat? I usually use just under half a packet for the two of us)
One tablespoon Garlic oil
2 chicken breasts, sliced into chunks
A handful sun dried tomatoes in oil
A generous helping of spinach
A small tub of single or double cream
Freshly ground black pepper
Around 50g grated parmesan
Place a large pan of water on the hob to boil for your pasta.
Heat the garlic oil in a pan. Add the chicken and cook until there is no trace of pink.
When the water comes to a rolling boil, throw in your pasta and a few pinches of salt. Once the pasta is ready, drain and reserve a little cup of the cooking water. Don’t soak the pan just yet, you aren’t done with it!
Add the sundried tomatoes and spinach to the chicken and stir. It will look like there is far too much spinach but it will wilt down. Allow to cook while stirring and once the spinach has wilted down, pour in the cream, a good grinding of black pepper and the parmesan. Throw it all into the saucepan you cooked the pasta in along with the drained pasta. Stir and add some of the reserved pasta water if it is a little dry. You may want to add some more parmesan, black pepper or a little salt at this stage. When you’re happy with the consistency, pour into a pasta dish and enjoy 🙂