Cooking Instructions

• Sprinkle each side of the chicken with salt and pepper. Melt butter in a large pot over medium high heat. Once foamy, place the chicken in and cook for 3 minutes or until light golden, then flip and cook for 2 minutes. Remove onto a plate.
• Turn down heat to medium low. Add garlic, onion and celery into the same pot, cooking for 3 minutes until the onion is softened.
• Turn up to high, add wine, stir, and let it simmer until the wine reduces by half.
• Add stock/broth, water, salt, and pepper. Bring to a boil then add the pasta. Cook according to pasta packet directions (around 10 minutes), stirring occasionally.
• Chop the chicken into 1.5cm / ½" pieces while the pasta is cooking, then add into the pot to finish cooking.
• Once the pasta is cooked, turn heat down to low. Stir in parmesan until melted, then add the cornflour-water mixture, cream, and spinach. Stir until spinach is wilted and soup thickens slightly.
• Ladle into bowls and sprinkle with sun dried tomato strips. Enjoy!
• For storing, separate pasta from soup to avoid bloat, refrigerate both.