Ingredients
255g/9oz pasta, such as pappardelle or tagliatelle
2 tbsp olive oil
2 skinless chicken breast fillets, cut into small pieces
2 garlic cloves, chopped
150ml/5fl oz single cream
3 tbsp fresh tarragon leaves, roughly chopped
100g/4oz spinach leaves, thick stems removed
lemon wedges, to serve
salt and freshly ground black pepper
Method
1. Cook the pasta: cook the pasta in a large pan of boiling water for 8-10 minutes, or according to packet instructions, until just tender.
2. Fry the chicken: meanwhile heat the oil in a large frying pan, add the chicken and fry over a high heat for 4-5 minutes, stirring often, until golden and cooked.
3. Make the sauce: add the garlic, then stir in the cream, tarragon and 3 tbsp of the pasta cooking liquid. Heat through over a low heat.
4. Finish the dish: when the pasta is cooked, tip the spinach into the same pan and stir well (it will immediately wilt in the hot water). Drain the spinach and pasta mixture well, then toss it into the creamy chicken. Season generously with salt and pepper. Serve with lemon wedges for squeezing over.
