Ingredients

• 400 g spaghetti
• 30 g butter
• 500 g chicken thigh, diced
• 1/2 red onion, diced
• 3 cloves garlic, diced
• 250 g mushrooms, sliced
• 250 g cherry tomatoes, halved
• 120 g baby spinach
• 1/2 cup white wine
• 1 cup chicken stock
• 1 cup thickened cream
• 50 g cream cheese
• 1/4 cup parmesan, shredded
• 1/2 tablespoon thyme
• Salt and pepper to taste

Method

1. Heat pan to medium heat, melt the butter and brown the chicken.
2. Remove the chicken from the pan, and sauté the onion and garlic.
3. Once the onion is transparent, add the mushrooms and cook for a few minutes.
4. Add white wine and reduce.
5. Once the white wine is reduced, add chicken stock first, then the cream, cream cheese, thyme, salt, and pepper. Add the chicken back in at this stage.
6. Once everything is combined, stir in the parmesan.
7. Simmer the sauce for 15 minutes or until the sauce has thickened. You want the sauce to be thick – not watery or gluggy.
8. Add the cherry tomatoes and cook for about 5 minutes until they are broken down and incorporated. At this stage, cook the pasta in well salted water.
9. Add the spinach and allow to wilt for a few minutes.
10. Serve with extra parmesan on top.