One-Pot Creamy Tomato Chicken Pasta

Ingredients

• 600 gram chicken thigh fillets, diced
• 2 tablespoon olive oil
• 1 piece brown onion, diced
• 3 clove garlic, crushed
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 400 gram tinned crushed tomatoes
• 750 millilitre chicken stock
• 400 gram penne pasta
• 150 millilitre thickened cream
• 100 gram baby spinach
• 1/2 cup parmesan, grated

Instructions

1. 1Heat the oil in a large deep pot over medium-high heat and brown the chicken for 5 minutes.
2. 2Add the onion and cook for 3 minutes until soft.
3. 3Stir in the garlic, oregano and paprika for 1 minute.
4. 4Add the tomatoes, stock and penne, stir well and bring to the boil.
5. 5Reduce to a steady simmer and cook uncovered for 13 minutes, stirring every few minutes so the pasta doesn't stick, until just tender.
6. 6Stir in the cream and spinach until the spinach wilts.
7. 7Season, then serve topped with parmesan. Refrigerate leftovers up to 3 days or freeze up to 2 months; reheat with a splash of milk to loosen the sauce.