Ingredients

2 chicken breasted, skinned, boned and cubed

250g dried pasta

2 tbsp olive oil

2 cloves garlic, finely chopped

140ml single cream

2 tbsp dry white wine

3 tbsp fresh tarragon, chopped

100g fresh spinach

1 lemon

Method

Heat the oil In a frying pan and fry the chicken on a high heat until golden and cooked through.

Add the garlic, cream, tarragon and white white.

Leave to simmer for 4-5 minutes.

Cook the pasta in salted boiling water for 8-10 minutes until al dente.

Serve with a lemon garnish.

Cooks Comments and Tips

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