Italian chicken pasta

Grill pan no. 0025, 0025T, 0028, 0029, 0029T, 0028S, 0029S, 0610WB

4 portions

Ingredients:
300 g of pasta, e.g. tagliatelle
250 g of frozen leaf spinach or 150 g of fresh spinach
2 - 3 chicken fillets, approx. 400 g
2 garlic cloves
6 - 8 marinated sun-dried tomatoes
Approx 50 g of margarine
1 tsp of salt
1 pinch of pepper
2 1/2 dl of medium fat cream

Preparation:
Boil the pasta. Thaw the frozen spinach and squeeze the excess water out of it. Cut the chicken into small pieces. Peel and chop the garlic. Shred tomatoes and spinach coarsely. Grill the chicken in a grill pan. Season with salt and pepper. Add the garlic, tomatoes, spinach and cream. Leave it to boil together for a few minutes, then serve the sauce with the pasta. (Adding a little crème fraiche to the sauce makes it even better).