Marry Me Chicken Pasta with Spinach

Cook time 30 minutes

Serves 4

INGREDIENTS

400g Rummo mafaldine pasta

1 tsp garlic powder

1 tsp sweet paprika

2 tbsp olive oil

3 garlic cloves, minced

1 small brown onion, finely chopped

1 tsp dried oregano

1 cup milk

2 large handfuls baby spinach

¼ cup finely grated Parmesan, plus extra to serve

METHOD

Bring a large pot of salted water to the boil; cook pasta until al dente, reserve 2 cups of pasta cooking water.
Dice chicken into 5cm cubes then add to a bowl with garlic powder and paprika; mix to combine.
Heat 1 tbsp olive oil in a heavy-based saucepan or deep-sided frying pan over medium heat. Add chicken and cook until lightly golden. Remove and set aside.
Add remaining olive oil, garlic, onion and oregano; cook for 2 minutes until onion is translucent. Turn heat down to low, add tomato paste and cook for a further 1 minute.
Add jar of Rummo pesto and stir to combine. Then add milk, baby spinach, parmesan and cooked chicken; stir to combine and season with salt and pepper to taste.
Once pasta is cooked, add to sauce along with some reserved pasta cooking water to help coat the pasta. Serve with extra grated parmesan on top.