Pollo picante pasta

Method

1. 1

   Butterfly the chicken breast and coat in some paprika and cayenne pepper

2. 2

   Fry the chicken breast in a griddle pan with the red chilli until cooked, then set aside

3. 3

   Cook the pasta in boiling water and drain, then set aside

4. 4

   Slice up the chicken and put in a frying pan with the tomato and fry for a few minutes then add the cream, spinach and tomatoes and mix

5. 5

   Stir for a few minutes then add the pasta with a generous grating of parmesan, then stir and heat through

6. 6

   Note: You can also use creme fraiche / reduced fat creme fraiche instead of cream if you prefer, two heaped tablespoons should be fine in at the same time and remember to keep tasting as you go! If you need to loosen up the sauce a little, use a little pasta water :)