500 g chicken thigh fillets
1 tbsp olive oil
2 cloves garlic, crushed
¼ tsp chilli flakes
300 ml tub thickened cream
½ cup chicken stock
375 g penne pasta
1 cup drained semi-dried tomatoes
200 g baby spinach leaves
⅓ cup halved pitted kalamata olives
Salt and pepper, to taste
- Trim away and discard excess fat from chicken. Cut into 3cm pieces.
- Heat oil in a large saucepan. Add garlic and chilli. Cook, stirring, for about 1 minute, or until fragrant. Add cream, stock and chicken. Bring to boil. Reduce heat. Simmer for about 10 to 12 minutes, or until chicken is cooked.
- Meanwhile, cook pasta in a large stockpot of boiling, salted water until tender. Drain. Return to stockpot.
- Add chicken mixture, tomatoes, spinach and olives to pasta. Season with salt and pepper. Stir over a medium heat until spinach is wilted.