Serves 4

Cooking time: Less than 30 minutes

This recipe is best made close to serving.

Ingredients

500g Rigatoni pasta
1 tablespoon olive oil
4 single chicken breast fillets, sliced roughly into 1cm thick slices
1 medium (150g) brown onion, sliced thinly
1 clove garlic, crushed
300ml cream
1 cup (125g) frozen peas
80 g baby spinach, rinsed
salt and freshly ground white pepper
¾ cup (60g) flaked parmesan cheese

Method

Cook the pasta in a large saucepan of boiling well-salted water, uncovered, until just tender. Reserve ¼ cup (60ml) of the cooking liquid; drain the pasta and return it to the pan.

Meanwhile, heat the oil in a large frying pan. Add the chicken, cook over a moderate heat, stirring, until lightly browned and just cooked through, about 8-10 minutes; remove from the pan and set aside in a warm place. Add the onion and garlic to the same pan, cook, stirring, until onion is soft.

Add cream, peas and reserved cooking liquid to pan; bring to the boil. Reduce heat; simmer, uncovered, until sauce is thickened slightly. Add spinach, stir until wilted slightly. Season to taste with salt and pepper.

Add sauce, and half the cheese to pasta; toss gently to combine. Serve topped with chicken and sprinkled with remaining cheese and extra pepper, if desired.

Not suitable to freeze.

Pasta suitable to microwave.