Ingredients

The following ingredients have 4 Servings
  • 2 cups pasta
  • 2 small chicken breasts
  • 1 cup fresh baby spinach
  • 1 cup sun-dried tomatoes
  • 3 tbsp parmesan cheese
  • 2 tsp garlic powder
  • 1 cup double cream ((or heavy cream))
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tbsp vegetable oil
  • ground pepper to taste
  • 2 cloves of garlic, minced

Instruction

  • Cook the pasta according to the package instructions. 
  • While pasta is cooking, dice the chicken breasts, place them in a re-sealable bag together with the oil,  one teaspoon of garlic powder, paprika, salt and pepper. 
  • Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.
  • Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.
  • To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.
  • Grate the parmesan and add it to the sauce, leaving some to top the pasta when ready. Stir in the minced garlic.
  • When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.
  • Remove from the heat, transfer to a plate and grate some more parmesan on top.
  • Serve immediately!