Prep time: 15 mins | Cook time: 20 mins | Yields: 4 servings

Ingredients

• Protein: 600g Chicken breast or thighs, cut into bite-sized pieces.
• Veg: 2 large handfuls of baby spinach, 1 jar (approx 150g) sun-dried tomatoes (drained), 3 cloves minced garlic.
• Sauce: 300ml thickened cream, 1/2 cup grated Parmesan, 1 tsp paprika, salt/pepper.
• Base: 500g Penne or Rigatoni (sturdier shapes hold up better for leftovers).

Instructions

1. Boil the Pasta: Start your small sauce pot with salted water. Cook the pasta until al dente (slightly firm). Drain and set aside in a bowl.
2. Sear the Chicken: While the water boils, set your electric frypan to medium-high. Add a splash of oil from the sun-dried tomato jar for extra flavor. Brown the chicken pieces until cooked through. Season with salt, pepper, and paprika.
3. Build the Sauce: Lower the frypan heat to medium. Add the garlic and sun-dried tomatoes; sauté for 1 minute. Pour in the cream and bring to a gentle simmer.
4. The Melt: Stir in the Parmesan cheese until the sauce thickens slightly. Toss in the spinach—it will look like a lot, but it will wilt down in seconds.
5. Combine: Add your cooked pasta into the frypan and toss everything together until the sauce coats every piece.

Managing Your Leftovers

• The Reheat: On night two, put a portion in a small oven-safe dish. Sprinkle extra cheese on top and use the toaster oven to get a golden, crispy crust.
• The Liquid Fix: Cream sauces can thicken in the fridge. When reheating in the microwave or frypan, add 1 tablespoon of water or milk to “re-activate” the sauce.