2 large skinless chicken breasts, sliced into thick strips
3 garlic cloves, peeled and sliced
250ml double cream
100g frozen peas
Zest 1 lemon
50g semi-dried cherry tomatoes
150g baby spinach leaves
A generous pinch of sea salt and freshly ground black pepper
1
Bring a large pot of well salted water to the boil.
2
Heat the oil and butter in a large frying pan over a medium heat and, when foaming, fry the chicken for about 4–6 minutes or until cooked through.
3
Cook the pasta according to the instructions on the packet. Drain and return to the saucepan to keep warm.
4
Add the garlic to the pan and sauté for a minute. Reduce the heat a little and stir through the cream. Bring to a gentle simmer and allow to reduce a little.
5
Get the peas and lemon zest in and stir though followed by the sun-dried tomatoes, and spinach. Gently ease into the sauce, until the spinach has wilted.
6
Season well and add the contents of the pan to the drained pasta. Toss well and serve straightaway.
Serves 4
Prep Time: 15 Minutes
