Creamy, tasty & full of gorgeous flavour this is pasta heaven! I absolutely love pasta, it’s so filling & comforting & there’s just something special about tagliatelle that makes it my favourite type of pasta. This would be equally fabulous with linguine either though. Perfect for entertaining friends or a special occasion dinner, this serves 4 hungry people at 12pp or 4pp on the filling & healthy plan if you use wholewheat pasta instead.   2 Medium Chicken Fillets 

240g Dried Tagliatelle 

2 Shallots or 1 white onion finely diced

1 Clove of Garlic 

150g Fresh Spinach Leaves 

250ml Avonmore Cooking Cream

40g Grated Parmesan 

80g Sundried Tomatoes (not in oil halved again lengthwise)

1/4 Whole Nutmeg Grated 

Large Handful of Fresh Basil

Salt & Black Pepper    Cook the Pasta according to packet instructions in a large pot of salted boiling water. Meanwhile dice the chicken into small chunks & add to a hot pan sprayed with sprayoil & add the diced onion. Cook for approximately 8 minutes or until chicken is cooked through & the onion is soft. Add the spinach & sundried tomatoes & continue to cook until the spinach has wilted. Add the crushed garlic & cook for 30 seconds. Pour in the cream & season well with the salt & pepper & add the grated nutmeg. Simmer for 3 to 4 minutes. When the pasta is cooked drain it well & add the Parmesan (reserving a bit for the top) and basil & stir gently through the sauce. Add the pasta to the pan & gently fold the sauce through. Serve immediately garnished with the remaining Parmesan & some fresh basil leaves & enjoy!