Home Cook Kitchen with Paul Flynn
Ingredients
- 1tbs olive oil
- 4 boneless and skinless chicken breasts
- Salt
- Freshly ground black pepper
- 1 tsp dried oregano
- 3 tbsp butter
- 3 cloves of garlic (minced)
- 250g cherry tomatoes (halved)
- 2 handfuls of baby spinach
- 3 or 4 pieces of sundried tomatoes in oil
- 150 ml heavy cream
- ¾ Tbsp freshly grated Parmesan
- Penne or Rigatoni pasta
Method
- Cut the chicken it strips, chop the sundried tomatoes into small pieces, halve the tomatoes and crush the garlic.
- Heat the oil in a heavy based pan over a medium heat
- Add the chicken and season well with salt, pepper and the oregano, cook until golden then remove from the pan and set aside.
- Melt the butter in the same pan, stir in the garlic and sundried tomatoes, cook for a few seconds until fragrant, then add in the cherry tomatoes, season with salt and pepper.
- Cook until the tomatoes are beginning to burst, then add the spinach and cook until wilted.
- Stir in the heavy cream and parmesan and bring the mixture to a simmer. Reduce the heat to low and simmer until the sauce is slightly reduced and thickened. Approx 3 mins. Return the chicken to the pan and cook until heated through.
- Serve with pasta of your choice and an extra sprinkling of Parmesan.
