creamy tuscan chicken pasta.

Dietary: Gluten free option & nut free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 serves

Ingredients:
250g pasta of your choice
2 tablespoons unsalted butter
400g chicken tenderloins, sliced into smaller pieces to allow for a faster cooking time
200g sundried tomatoes, reserve the oil in the jar
300ml light cooking cream
2 tablespoons dried oregano leaves
Pinch of Lake Deborah Salt
1 tablespoon cracked black pepper
2-3 cups baby spinach
Parmesan shards to serve

Method:
Boil a large saucepan of salted water over a high heat on the stovetop. 
When the water is boiling, reduce the temperature from high to medium and add your choice of pasta. Cook the pasta as per the packet instructions or until al dente.
In a large frying pan, add the butter and bring the temperature to a sizzle. 
Add the chicken cut tenderloin pieces and brown off for a few minutes until the chicken pieces look like they have been sealed all over and are slightly white opaque in colour around the outsides.
Reduce the frying pan temperature down to a low simmer and add the sundried tomatoes, oil from the sundried tomato jar, light cooking cream, dried oregano, salt and pepper. 
Stir the sauce with a large spoon until well combined and continue to simmer the chicken in the sauce for another 10 minutes or until the chicken is cooked through. The chicken will be a white opaque colour on the inside when cut open. This is how you will know that the chicken is cooked. 
When the pasta is al dente, drain off the pasta, making sure that you reserve the pasta water. Add ¼ cup of the pasta water to the creamy sauce to thin it out slightly. 
Add extra pasta water if you would like a thinner style sauce. 
Feel free to add the cooked pasta to your sauce and toss in the frying pan whilst it is over the heat, or serve the pasta in 4 serving bowls and top with the chicken and creamy sauce. 
Top the pasta off generously with parmesan shards, extra Lake Deborah Salt and cracked black pepper.