Cooking Instructions

• Sprinkle each side of the chicken with salt and pepper. Melt butter in a large pot over medium high heat. Cook chicken for 3 minutes on one side until lightly golden, then 2 minutes on the other side, then remove onto a plate.
• Lower heat and add garlic, onion, and celery. Cook for 3 minutes until onion is softened.
• Raise heat and add wine, stirring until it reduces by half.
• Add stock, water, salt, and pepper. Bring to a boil, then add pasta. Cook pasta according to package directions (~10 minutes).
• Chop cooked chicken into 1.5cm pieces and add into the pot to finish cooking.
• Once pasta is cooked, lower heat. Stir in parmesan until melted, then stir in cornflour-water mixture, cream, and spinach. Cook until spinach is wilted.
• Ladle into bowls and sprinkle with sun dried tomato strips and a drizzle of oil.
• Store leftovers separately to avoid pasta bloat.