Notes
Ingredients
150g dried penne
Light olive oil, for frying
2 chicken breasts, diced
1 tsp. chilli flakes
2 cloves garlic, crushed
400g chopped tomatoes
1 chicken stock cube
80g baby spinach
Handful basil
Parmesan, if you fancy
Method
Place the penne in a saucepan of boiling salted water and cook according to packet instructions.
Heat a drizzle of oil in a deep frying pan over a medium-high heat and add the chicken breasts, chilli flakes and a pinch of salt. Cook for a couple of minutes until starting to brown. Add the garlic clove to the pan and cook for 30 seconds.
Add the chopped tomatoes, and crumble in the stock cube. Turn the heat to high, and simmer for 10 minutes.
Add the baby spinach, and cook for 1 minute until wilting.
Drain the pasta and add to the sauce, stirring thoroughly. Check the chicken is cooked, check for
seasoning and serve topped with the torn basil, and some Parmesan if you like.