- Heat the oil in a wide, shallow pan over a high heat. Season the chicken and stir-fry for 4-5 minutes or until cooked through. Remove from the pan and set to one side.
- Tip the pasta into the pan. Mix the chipotle chilli paste together with the water and pour over the pasta. Mix well. Bring to the boil, cover, reduce the heat to low and cook for 12 minutes until just al dente.
- Pour the cream into the pasta. Add the lemon and mix well. Once bubbling, add the basil, sundried tomatoes, baby spinach and a good pinch of salt and pepper. Return the chicken to the pan. Cover and cook for 3-4 minutes or until the spinach has wilted.
- Remove the lid from the pan and mix well. The sauce should be clinging to the pasta. If there is any excess liquid, continue to cook for 1-2 minutes. Check the seasoning and add salt to taste. Serve immediately with plenty of Parmesan.
2 tbsp olive oil
350g chicken breasts or thigh fillets, cut into bite sized pieces
400g penne or riccioli
2 tbsp chipotle chilli paste
150ml double cream
The juice of ½ a lemon
A Large handful of roughly chopped basil leaves
100g sun dried tomatoes, drained and finely chopped
120g baby spinach
Parmesan to serve