- 250g dried pasta, such as tagliatelle
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 skinless boneless chicken breast fillets, cut into small pieces
- 2 garlic cloves, chopped
- 142ml carton single cream
- 3-4 tbsp roughly chopped fresh tarragon leaves
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 100g spinach leaves, thick stems removed
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- lemon wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.