Instructions

• Sprinkle each side of the chicken with salt and pepper. Melt butter in a large pot over medium high heat. Cook the chicken for 3 minutes on the first side and 2 minutes on the other side. Remove onto a plate.
• Add garlic, onion, and celery into the same pot and cook for 3 minutes or until the onion is softened.
• Add wine, stir, then let it simmer until the wine reduces by half.
• Add stock, water, salt, and pepper. Bring to a boil then add the pasta. Cook according to pasta packet directions, stirring occasionally.
• While the pasta cooks, chop the chicken into 1.5cm pieces and add to the pot to finish cooking.
• Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted, then stir in the cornflour-water mixture, cream, and spinach until thickened.
• Ladle into bowls and sprinkle with sun dried tomato strips before serving.
• Store leftovers by separating pasta from soup to prevent bloating.