Creamy Chicken Pasta

INGREDIENTS

• 1-2 Chicken Breasts, large, diced
• 2 Tbsp Garlic Infused Oil
• 300ml Cream
• 1 Tbsp Mixed Herbs
• 1 tsp Chicken Stock Powder
• 150g Baby Spinach
• 1/2 tsp Salt
• 1/2 tsp Black Pepper, ground
• 1 tsp Balsamic Vinegar
• 40g Parmesan Cheese, grated, plus extra to serve
• 250g gluten free Pasta (I used penne)

INSTRUCTIONS

1. Cook pasta according to packet instructions and drain once it is cooked to al dente.
2. Meanwhile, heat the garlic infused oil in a pan over a medium-high heat.
3. Add the chicken and cook through, until lightly browned.
4. Add the cream and mixed herbs, along with the chicken stock powder, and mix through.
5. Simmer until the cream has thickened slightly.
6. Add the baby spinach, salt, pepper, balsamic vinegar, and parmesan cheese, and mix through.
7. Cook until the baby spinach has wilted.
8. Add the pasta to the pan and stir through the creamy chicken mixture.
9. Serve immediately.