September marks the end of the dog days of summer and the run-up to welcoming the autumn season. The days are still warm (hopefully), children are heading back to school, and everyone wants a quick,
no-hassle, comforting meal to enjoy in the evening. Clarkey’s Creamy Tuscan Chicken Pasta is perfect and can be easily tweaked to suit any diet. It also is ideal as a meal prep dish, and any leftovers can be had for lunch!

INGREDIENTS
300g of chosen pasta
4 Pasture Poultry chicken breast, skinless and boneless
225g sun-dried tomatoes drained of oil (keep oil to
the side)
1 onion finely chopped
2 garlic cloves, minced
1 tsp mixed herbs
½ tsp dried basil
1 tbsp tomato purée
125ml white wine (or substitute with chicken broth)
185ml chicken broth/stock
(low sodium if wanting a healthy option)
185ml double cream
25g parmesan grated
2 tsp Dijon mustard
2 bunches spinach
Salt & black pepper

  1. Cook the past according to packet instructions in boiling salted water. Keep two tablespoons of water from pasta after you have strained it. Sprinkle some olive oil over the strained pasta to stop it from sticking together.
  2. Cut chicken into strips and sprinkle chicken with salt and pepper and a teaspoon of oil from sun-dried tomatoes jar.
  3. Heat the remaining oil from sun-dried tomatoes jar (no more than two tablespoons) in a large pan/skillet over high heat.
  4. Add the chicken and cook until golden brown on both sides
    – approx 4 minutes for each breast. Remove from pan using slotted spoon onto a plate.
  5. Turn heat down to medium-high and add chopped onions. Add the garlic and cook for 15 seconds.
  6. Add herbs, tomato purée and mustard and mix, cooking for a further 15-20 seconds.
  7. Add wine or stock, scrape the bottom to deglaze the pan, and bring to a simmer for approximately 1 to 2 minutes.
  8. Add the chicken broth (or remaining broth if not using white wine), sun-dried tomatoes and return the chicken to the pan and mix.
  9. Bring back to a simmer and simmer for 2 to 3 minutes.
  10. Add spinach, cream, parmesan cheese, and water from the pasta cooking, then stir. Stir regularly to dissolve parmesan cheese.
  11. Taste the sauce and add more salt and pepper if needed.
  12. Serve with fresh salad and garlic bread.

Lewis & Clarke
2a Main Street, Gifford EH41 4QH | 01620 811001
info@lcartisan.co.uk