Ingredients
1 tbsp olive oil
2 large chicken breasts (about 400g), cut into bite-sized pieces
Salt and black pepper
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 tbsp tomato puree
1 tsp dried oregano
100g sun-dried tomatoes, drained and roughly chopped
200g cherry tomatoes, halved
300g casarecce
500ml chicken stock
150ml single cream
40g parmesan, finely grated
100g spinach
1 handful fresh basil, roughly torn
Method
Heat the olive oil in a large deep frying pan over a medium-high heat. Season the chicken, then add to the pan and cook for 4–5 minutes until lightly golden on each side but not fully cooked through. Remove the chicken from the pan and set aside.
Add the onion and cook for a few minutes until softened, then stir in the garlic, tomato puree and oregano, cooking briefly until fragrant. Add the sun-dried tomatoes and cherry tomatoes and cook for another couple of minutes until they start to soften.
Add the dry casarecce, chicken stock and cream, stirring well to combine. Bring to a boil, then reduce to a steady simmer and cook for 10–12 minutes, stirring regularly, until the pasta is tender and the sauce has reduced into a creamy, glossy consistency. Add a splash more water if needed towards the end to loosen. Add the chicken in for the last few minutes to finish cooking then take the pan off the heat.
Stir through the parmesan and spinach, allowing the spinach to wilt and the cheese to melt into the sauce. Finish with fresh basil and a drizzle of olive oil before serving.
