1. Coat the chicken tenderloins in paprika and oregano and season with salt and pepper.
  2. Heat the olive oil in a large frypan over medium/ high heat.
  3. Add the chicken and fry until cooked through. Shred the chicken and set aside.
  4. Add the pancetta to the hot pan and cook until crisp. Set aside, retaining the rendered fat in the
  5. Meanwhile, place the sun-dried tomatoes and garlic in a mini food processor with a little oil
    from the sun-dried tomato jar and pulse to form a paste.
  6. Add the paste to the pan and sauté for 2 minutes.
  7. Add the cherry tomatoes and cook until collapsed and forming a sauce.
  8. Add the cream and allow to reduce and thicken.
  9. Meanwhile, cook the penne according to packet instructions, retaining a small cup of the pasta
    cooking water.
  10. Add the cooked pasta to the frypan with the shredded chicken, pancetta and baby spinach.
    Toss to combine and check the seasoning.
  11. Add the butter, toss well, adding pasta water if required to loosen the sauce.
  12. Serve the pasta garnished with basil leaves.

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