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Ingredients

Serves 4

Takes 15 minutes 

  • 300g tagliatelle
  • 1tbsp olive oil
  • Knob of unsalted butter
  • 2 large skinless chicken breasts, sliced into thick strips
  • 3 garlic cloves, peeled and sliced
  • 250ml double cream
  • 100g frozen peas
  • Zest 1 lemon 
  • 50g semi-dried cherry tomatoes
  • 150g baby spinach leaves
  • A generous pinch of sea salt and freshly ground black pepper

Method

  1. Bring a large pot of well-salted water to the boil. Heat the oil and butter in a large frying pan over a medium heat and, when foaming, fry the chicken for about 4–6 minutes or until cooked through. 
  2. Cook the pasta according to the instructions on the packet.
  3. Drain and return to the saucepan to keep warm. Add the garlic to the pan and sauté for a minute.
  4. Reduce the heat a little and stir through the cream. Bring to a gentle simmer and allow to reduce a little. 
  5. Get the peas and lemon zest in and stir though followed by the sun-dried tomatoes, and spinach.
  6. Gently ease into the sauce, until the spinach has wilted.
  7. Season well and add the contents of the pan to the drained pasta.
  8. Toss well and serve straight away.