This dish uses pantry and fridge staples to create a quick and tasty midweek dinner.

Ingredients

2 cups dried bow tie pasta

1kg chicken breasts, butterflied and chopped into large portions

Pinch of Pukara Estate Pepper and Olive Smoked Salt Flakes

1½ cups button mushrooms, cleaned, stemmed, and sliced

2 tablespoons Pukara Estate Garlic Extra Virgin Olive Oil

1 tablespoon butter

1½ cups cooking cream

1 jar Pukara Estate Sun Dried Tomato Pesto

2 cups baby spinach

200g Danish feta, for garnish

Flat leaf parsley, for garnish

Method

Cook pasta as per package instructions and set aside.

In a large pan, heat 1 tablespoon of garlic extra virgin olive oil and butter. Add the mushrooms and cook for 3-4 minutes, stirring occasionally. Transfer to a bowl.

Season the chicken with Pukara Estate Pepper and Olive Smoked Salt Flakes. Heat the remaining olive oil in the pan and cook the chicken until fully cooked through. Remove and set aside.

Add the cooking cream to the pan and stir in the sun dried tomato pesto. Season with salt and cook for 2-3 minutes.

Return the mushrooms and chicken to the pan, stir, and cook for 4 minutes. When the sauce starts to reduce, add the spinach and pasta, allowing the spinach to wilt.

Plate up and garnish with crumbled feta and chopped parsley.

Enjoy!