Creamy Chicken Linguine

ingredients

• 400g Chicken tenderloins, Sliced into bite sized pieces
• 250g linguine (or however much your fam needs!)
• 2 Bacon Rashers, sliced into strips
• 100g Button mushrooms, Sliced
• 100g Baby Spinach
• 50g Sun dried tomatoes (roughly 5)
• 6 broccoli florets, chopped
• 1 Brown onion, thinly sliced
• 1 Large garlic clove, crushed
• 1/2 small red chilli, deseeded and chopped
• 1/2 cup Chicken stock
• 1 cup thickened cream
• 2 tablespoons of Olive oil
• Salt, Pepper and Parmesan (all to taste)

method

1. Boil water and cook pasta until ALMOST cooked (you still want it to be slightly hard as it'll cook in the sauce)
2. In a large pan, heat one tablespoon of olive oil on a high heat.
3. Add chicken pieces into the pan and season with salt and pepper, stir constantly, browning each piece.
4. Once cooked through with no pink in the centre, remove from the pan. Add another tablespoon of olive oil and add onion, garlic, bacon and the chilli. Cook for 5 minutes.
5. Add mushrooms, broccoli and cook for a further 2-4 minutes.
6. Add chicken back into the pan and stir through.
7. Add chicken stock, thickened cream and sun dried tomatoes. Stir through until it has begun to heat. Add a pinch of salt and pepper here (make sure you taste!)
8. Add the *almost* cooked pasta into the pan and stir through. Leave to soak up all the juices in the pan, which will fully cook the pasta!
9. Before you're almost ready to serve, throw in the baby spinach and stir through, leave to wilt.
10. Sprinkle a little bit of parmesan and serve!