Ingredients

  • 45 ml (3 T) olive oil
  • 4 chicken fillets, chopped
  • 3 garlic cloves, crushed
  • 1 x 410 g can Rhodes Italian Tomatoes
  • 500 ml (2 C) fresh spinach
  • 65 ml (¼ C) fresh basil leaves, chopped
  • salt and freshly ground black pepper
  • 125 g linguine pasta, cooked

Method

  1. Heat the oil in a large frying pan.
  2. Add the chicken and stir fry for about 5 minutes.
  3. Add the garlic and fry for a further 2 - 3 minutes.
  4. Add Rhodes Italian Tomatoes and stir to mix.
  5. When the sauce comes to the boil, add in the spinach leaves and the chopped basil.
  6. Reduce the heat and simmer for a further 3 - 5 minutes or until the spinach wilts just a little.
  7. Remove from heat and season to taste.
  8. Drain the pasta well and add to the frying pan.
  9. Toss well to evenly mix the ingredients.
  10. Heat through and serve immediately.

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