• 400g pasta
• 500g chicken thighs
• 1 onion
• 3 garlic cloves
• 1 x 400g tin of tomatoes
• A little tomato purée
• 150g cream cheese
• 100ml pasta water
• 100g spinach
• 1 tsp dried Italian herbs
• 1 tbsp oil
• 50g Cheddar or Parmesan
• Salt and pepper

1. Cook the pasta according to the packet instructions. Reserve 100ml of the pasta water before draining.
   Cut the chicken into small pieces. Fry in the oil over medium-high heat until golden and cooked through. Add the onion and cook for 3–4 minutes, then add the garlic.
2. Add the tomatoes, tomato purée, and herbs, and simmer for 5 minutes.
3. Add the cream cheese and enough pasta water to create a lovely creamy sauce.
4. Add the spinach and stir until it wilts.
5. Mix in the pasta, season well, and finish with the grated cheese.

Rysait Michelle Evans-Fecci

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