Creamy Tuscan chicken

• 500gChicken breast fillets
• 1 tspDried oregano
• 100gSun-dried tomatoes, plus 1 tbsp oil from the jar
• 3 clovesGarlic, crushed
• 300mlDouble cream
• 100gBaby spinach
• 40gItalian-style hard cheese, finely grated
• 400gEgg tagliatelle

Plus salt, pepper and water.

Method

1. 1

   Put a big pan of salted water on to boil. Slice each chicken breast in half horizontally to make two thin fillets, and season with the oregano, salt and pepper. Crush the garlic, roughly chop the sun-dried tomatoes and finely grate the cheese.

2. 2

   Heat 1 tbsp of oil from the tomato jar in a large frying pan over a medium-high heat. Fry the chicken for 4 minutes a side, until golden and cooked through, then lift onto a board to rest.

3. 3

   Turn the heat down and fry the garlic in the chicken pan for a minute. Add the tomatoes and cream and bubble gently for 3 minutes, until slightly thickened, then stir in the spinach until it wilts.

4. 4

   Meanwhile, cook the tagliatelle in the boiling water for a minute less than the packet says, usually about 4 minutes.

5. 5

   Slice the chicken. Scoop out a mugful of pasta water, then drain the tagliatelle and toss it into the sauce with most of the cheese and a splash of the water until silky. Top with the chicken, its resting juices and the rest of the cheese.