Sara

Spinach and Cream Chicken Pasta

Flatten out chicken breast using a pan or rolling pin so thickness is consistent throughout.

Season with the spices listed and sear in a high heat pan on each side for 2-3 minutes.

Remove from the pan once the outside has a golden brown colour (the chicken should not be fully cooked (around 120 degrees) as it will continue to cook in the sauce.

In the same pan, add some butter and cook down onions, garlic and sun dried tomato for 2-3 mins.

Add spices and flour and cook down for 1-2 mins.

Bring to a boil and reduce to a medium simmer for 5-6 minutes or until sauce thickens.

Add in pasta water, pecorino cheese and lemon juice to taste.

Bring the sauce up to a boil, add the chicken back to the sauce, reduce to a simmer on medium heat for 5 minutes and serve over pasta.