Creamy Sundried Tomato and Chicken Pasta

Bring a large pot of salted water to the boil. Add the penne to the boiling water and cook for approximately 10 minutes, or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain and return to the pan, covered. Note: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it.

Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the chicken thighs and cook for a further 4-5 minutes, or until browned and cooked through. Stir through the smooth ricotta, Dijon or wholegrain mustard and milk for 3-4 minutes, or until smooth. Season generously with salt and pepper. Stir through the baby spinach leaves, the sundried tomatoes and half the basil until the spinach has wilted. Transfer the sauce to the large pot of pasta and stir to coat the pasta.