Chicken and Pasta

• 4 chicken breasts
• Salt and black pepper
• 2 tablespoons of sun dried tomato oil
• 400g pasta

Sauce

• 2 shallots
• 5 cloves of garlic
• 1 teaspoon chilli flakes (optional)
• 2 teaspoons paprika
• 2 teaspoons dried oregano
• 250ml double cream
• 500ml chicken stock
• 100g parmesan
• 200g dried tomatoes
• 3–4 handfuls of spinach
• Fresh basil and parmesan for serving (optional)

1. Boil the pasta until al dente, reserving 1 cup of the pasta water, then drain.
2. Season the chicken and fry it in a pan until golden, then set aside.
3. In the same pan, cook the shallots for 4–5 minutes until soft, then add the garlic, paprika and chilli flakes. Add the sundried tomatoes, then pour in the cream and stock and simmer gently for 5–10 minutes.
4. Mix the parmesan, oregano and spinach. Add the reserved pasta water to loosen the sauce if necessary. Add the chicken and pasta, then toss to coat
5. To serve, top with extra basil and parmesan.

Michelle Evans-Fecci Recipe for Prynhawn Da

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