Chicken & Spinach Rosa Pasta

Ingredients

500g penne25g butter, plus 15g for the chicken1 brown onion, finely diced5 cloves garlic, crushed1 teaspoon chilli flakes500g seasoned chicken tenderloins, cut into 1cm cubes400g Mutti tomato passata200g pitted kalamata olives300ml thickened cream1 bag baby spinach leaves 120g bag2 teaspoons Italian herbs1 teaspoon vegeta (more or less to taste)1⁄2 cup basil leaves

Method

(Chicken I used today was leftovers from the chicken wraps I made . They were seasoned with chicken spices, paprika, Italian herbs, s&p and olive oil. You could use breast if you like.)1. Cook the pasta in plenty of salted water according to the packet directions, reserving some cooking water.2. While the pasta is cooking, heat a very large frying pan over medium heat and add 25 grams of butter and the onion. Cook for a few minutes, till soft then add the garlic & chilli, cook till fragrant and add the remaining butter and the chicken and fry until lightly browned.3. Add the passata, olives and 1 ladle full of the pasta water, bring to a simmer and cover. Simmer for about 8 minutes until slightly reduced, then add the cream and spinach and stir to combine and wilt the spinach leaves.4. Season with vegeta, Italian herbs, salt & pepper. You may need to add more or less, taste as you go.5. Add the cooked pasta to the chicken mixture along with about 2 tablespoons of pasta water. Toss to mix, then scatter with the basil leaves, finely grate parmeson cheese when serving. Enjoy!