Propoints per serving: 12
120g pasta shapes
300g skinless boneless chicken breast cut into bite size pieces
100g half fat creme fraiche
2 large cloves of garlic crushed
2 tsp chopped fresh sage
salt & black pepper
Cook the past according to the instructions on the pack. While this is cooking mist a nonstick frying pan with cooking spray and heat to a high heat and brown the chicken. Turn down the heat and continue to fry until just cooked through. Add the garlic and cook for 2 more minutes. Add the spinach and a ladle or 2 of the pasta water and cook until the spinach is just wilted. Set this to one side until your past is cooked.