Serves 8
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To garnish:

  1. Heat the oil in a casserole dish over a medium heat and cook the spinach and onion for 5-6 minutes until soft. Add the garlic and cook for one minute.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
  3. Add the oregano, thyme, some salt and pepper, the tinned tomatoes and chicken stock to the casserole dish. Bring to a boil, then add the chicken and stir together.
  4. In a small bowl, whisk together the cream and flour, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously until well combined. Simmer for 10-12 minutes.
  5. Drain the pasta well, then add to the sauce and stir to combine. Divide among serving bowls and garnish with chopped tomatoes, fresh basil and grated Parmesan

Nutrition Facts

Per Serving: 327kcals, 9.5g fat (3.8g saturated), 40.7g carbs, 3.4g sugars, 20.6g protein, 2.7g fibre, 0.302g sodium