This is my version of the dish I ALWAYS order from our local Italian street food restaurant. And it is amazing! Don’t be scared of the blue cheese, it has such a subtle but tangy taste– the flavour isn’t overwhelming at all. Not sure how authentic this recipe is, but it’s simple and indulgent and definitely satisfies that pasta crave we all have!

SERVES 4/5- PREP/COOKING TIME: 25 MINUTES

Ingredients:

• 500g chicken breast
• 400g dried pasta, I like farfalle or fusili but you can literally use whatever your heart desires!
• 2 white onions, finely diced
• 4 garlic cloves, thinly sliced
• 200g spinach, washed and chopped (I like to quite finely chop this just so that it almost becomes part of the sauce and clings to the pasta)
• 100ml double cream
• 50-100g gorgonzola, depending on your personal taste (I use the full whack). I think the picante version works better in this than the dolce, as it’s sharper, but feel free to use either.
• salt and pepper
• olive oil
• Parmesan to serve

Method:

1. Begin by preparing the onions and garlic. You want these to be quite finely chopped so that they just melt into the sauce.
2. In a saucepan, place the whole chicken breast and cover with chicken stock (or just water), bring to the boil, then reduce to simmer and cover. Leave to cook for 10 minutes. Once cooked, remove and shred with 2 forks.
3. At the same time, in a separate pan, cook the pasta according to the packet instructions. Once done reserve a few ladles of the pasta water and drain the rest.
4. Now to bring it all together. Over a medium-low heat, add a glug of oil to a pan. Once hot, add in the onions and gently saute for about 7 minutes until soft and translucent. Chuck in the garlic and cook for a further 5 minutes, stirring often. Season generously with salt and pepper.
5. Pour in the cream and add the gorgonzola. Stir constantly until the cheese has melted and combined in the cream. Add the chicken, pasta, remaining pasta water and spinach and turn the heat up to medium. Make sure everything is mixed together nicely and the chicken is piping hot before serving.
6. And voila! Serve with a sprinkling of Parmesan and extra cracked pepper.