Farfalle with Chicken, Sun-Dried Tomatoes and Basil

Ingredients

• 400 g farfalle
• 2 chicken breast fillets
• 100 g sun-dried tomatoes in oil
• 150 ml double cream
• 2 garlic cloves
• 80 g baby spinach
• 50 g Parmesan, grated
• 15 g fresh basil

Method

1. 1

   Cook the farfalle in well-salted boiling water until al dente. Reserve 100 ml pasta water and drain.

2. 2

   Slice the chicken breasts into thin strips. Heat 1 tablespoon of the sun-dried tomato oil in a large frying pan over medium-high heat and cook the chicken for 4–5 minutes until golden and cooked through. Season and set aside.

3. 3

   In the same pan, fry the sliced garlic and roughly chopped sun-dried tomatoes for 1–2 minutes.

4. 4

   Pour in the double cream and let it bubble for 2 minutes. Add the spinach and wilt, then stir in the Parmesan.

5. 5

   Return the chicken and drained pasta to the pan. Toss well, loosening with pasta water if needed. Finish with torn basil and serve.