600g skinless chicken thigh fillets trimmed of excess fat and cut into chunks
2 handfuls of baby spinach (roughly chopped so the kids will eat it!)
parmesan cheese to garnish
Heat butter in small saucepan over medium heat. Add onion and garlic and cook until soft but not brown.
Add semi-dried tomatoes, cream, tomato paste, parmesan, salt and pepper and stir to combine. Bring to the boil and then reduce heat and simmer until it reaches the consistency you would like (10-15 minutes), stirring occasionally.
While the sauce is cooking, cook pasta according to packet directions.
In a frying pan, melt the second measure of butter and cook chicken until nearly cooked through. Reduce heat, add the sauce and spinach and heat until spinach has wilted.
Stir the cooked and drained pasta through the sauce.
Serve with extra parmesan cheese sprinkled on top.