Creamy Tuscan Chicken Pasta

I've made lots of variations on pasta with similar ingredients but this is definitely a new favourite. I love recipes that poach the pasta in the sauce rather than cooking seperately as I think it absorbs the flavour more.

Ingredients

• 900g chicken, boneless and skinless

• ½ tsp salt

• ½ tsp pepper 

• 2 tbsp olive oil

• 2 tbsp butter unsalted

• 3 cloves garlic, minced

• 1 cup sun-dried tomatoes drained, roughly chopped

• 1 tbsp Italian seasoning 

• 2 cups double cream

• 2 cups milk

• 1 cup Parmesan, freshly grated

• 300g pasta, uncooked

• 1 cup baby spinach

Method

1. Season the chicken with seasoning on both sides (I used 1 tbsp all purpose seasoning and some herb salt).

2. Heat the olive oil, add the chicken and cook until browned.

3. OR

4. Spray with oil and air fry the chicken at 200C for 15 mins.

5. Add the butter to a pot and melt over medium heat.

6. Add the garlic, sun dried tomatoes and Italian seasoning and saute until aromatic.

7. Add the double cream, milk, parmesan and pasta and stir.

8. Cookuntil the pasta is al dente, stirring occasionally, about 10 mins.

9. Add the chicken back to the pot, add the spinach and cook for another 1 to 2 mins.