Friday, 10 June 2016


1 kilo chicken fillets, diced
500 gram jar sundried tomatoes
8 rashers shortcut bacon, diced
1 large onion, finely diced
3 teaspoons minced garlic
1200 mls thickened cream
100 grams fresh baby spinach
salt and pepper to taste

500 gram penne

in a large frypan, saute chicken till just cooked. drain, remove from pan and put aside.

drain and lightly rinse the tomatoes. blitz or finely chop.

using the same frypan, saute the tomatoes, onions, garlic and bacon until
onion is translucent. add the cream and bring to the boil stirring.

reduce heat and add the chicken back to the pan. simmer while penne is cooking.

cook the penne according to directions on packet.

in the last 5 minutes of cooking, add the spinach to the sauce, stirring to combine.

add the salt and pepper.


NOTE: I freeze any left over sauce.

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