300g Napolina penne pasta
2 tbsp. Napolina olive oil
2 Garlic cloves
300g Chicken breast (sliced)
1x 400g can Napolina chopped tomatoes
120ml Single cream
200g Washed baby spinach
75g Parmigiano Reggiano (grated)
Pinch of Salt
Pinch of Pepper
2 tbsp. Roughly chopped flat leaf parsley
Flat leaf parsley
Heat a large pan of boiling water and season with salt.
Cook the penne for 11 minutes until al dente.
While the pasta cooks dice the onion and finely chop the garlic.
Heat the olive oil in a frying pan then add the onion, garlic and chicken into the pan and cook for 5-10 minutes.
Add the tin of chopped tomatoes followed by the cream, grated Parmigiano-Reggiano and spinach and season with the salt and pepper.
Cook until the spinach has wilted and the chicken fully is cooked then stir through the chopped parsley.
Serve immediately with a sprinkling of parsley and grated Parmigiano-Reggiano.