• Cook pasta as per package instructions, drain and set aside to cool.
• Dice/slice chicken and onion
• Place fresh handful of spinach and herbs in a food processor/blender.
• Add in the garlic, mustard, little bit of salf & pepper and a dash of oil. Blend until it’s turned into a nice green puree/paste.
• In a medium/hot pan, lighly brown off the onion and chicken. Once th chicken is at least half cooked add in the green paste you made earlier and saute for a minute.
• Add cream and stir together, turn heat down to low and let it slowly reduce.
• At this point you can add more seasoning to taste, or you can wait until the end.
• After approx 3 minutes, add in your cooked pasta and mix well.
• Continue to reduce the cream sauce until it is nice and thick and coats the pasta nicely. If the cream gets too thick you can add a dash of milk.
• Finally, before finishing add a squeeze of lemon juice to the pan. Mix well. Can finish with some grated cheese, but this is personal preference.

Note from the Chéf: Always check if the chicken is cooked before serving. You can add bacon if you want to. And to create a DF version of this recipe just replace the cream with coconut cream or rice milk.