Creamy Chicken Pasta

Season the chicken breast fillets with salt and pepper and rub with the olive oil. Heat a medium ovenproof frying pan over a medium-high heat. Add the chicken to the pan and cook for 2 minutes on each side and then transfer the frying pan to the oven and cook for a further 10 minutes. Remove the chicken from the frying pan and cut into 5 mm thick slices. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking paper lined oven tray before placing in the oven.

Meanwhile, add the hot water, milk, crumbled chicken stock and fettuccine to a large saucepan. Season generously with cracked black pepper. Ensure that the fettuccine is submerged below the liquid. If it is not, add a little extra water. Cover the saucepan with a lid and bring to the boil. Remove the lid and give it a stir with a wooden spoon to ensure nothing is sticking to the bottom of the pan. Return the lid and reduce the heat to low. Simmer for 10-12 minutes or until the pasta is ‘al dente’. Stir the pasta every 3 minutes to make sure it’s not sticking. Remove the lid and simmer for a further 1-2 minutes or until the liquid thickens a little. Stir through the chicken slices, baby spinach, sundried tomato, and half of the Parmesan cheese.