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How this version differs: Bumped the chicken to 500 g, added fresh basil, and increased the pasta to 300 g for a saucier finish. Cook's notes: The sun-dried tomatoes and extra parmesan make this so rich and glossy. A proper weeknight dinner. Extra tips: Slice the chicken against the grain and add the basil right at the end so it stays bright.
”Boil the penne in well salted water until just shy of al dente, then reserve a cup of pasta water.
Brown the chicken in olive oil over medium-high heat, then rest it for five minutes before slicing.
Soften the garlic and sun-dried tomatoes in the same pan, scraping up the browned bits.
Pour in the cream and simmer gently until it coats a spoon, loosening with pasta water as needed.
Wilt in the spinach, melt the parmesan, then return the sliced chicken to the pan.
Slice the chicken against the grain and add the basil right at the end so it stays bright.
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