Chicken Diavolo Pasta

• 6 ounces (170grams) farfalle (bow tie pasta)
• 1 large boneless, skinless chicken breast (about 8 ounces, can use two smaller ones)
• 1 TBS light olive oil
• 1/4 tsp cayenne pepper ( adjust as needed)
• 1/4 crushed red pepper flakes (adjust as needed)
• 1 clove garlic, peeled and minced
• 1 TBS butter
• 3/4 cup (180ml) heavy (double) cream
• 3/4 cup (135grams) grated Parmesan cheese
• 1 cup (60 grams) fresh baby spinach, destemmed and chopped
• 3 ounces (60g) sun dried tomatoes, chopped
• sea salt and coarsely ground black pepper to taste

1. Trim the chicken and then cut it into bite sized pieces.  Place into a small bowl.  Chop the spinach and the sun-dried tomatoes.  Place a pot of salted water on to boil for the pasta. 
2. Heat the oil in a non-stick skillet over medium heat.  Add the cayenne pepper and heat. Drop in the chicken, stirring to coat it with the pepper oil. Cook for 6 to 8 minutes, until cooked through and light golden brown in places.  
3. Add the pasta to the boiling water and cook according to the package directions, while you continue with the sauce.
4. Add the butter and garlic to the pan. Reduce the heat to medium low. Cook to melt the butter, without browning the garlic. Add the cream and crushed pepper flakes and simmer for five minutes.
5. Drain the pasta and rinse with hot water.
6. Add the cheese to the pan whisking to combine and then stir in the sundried tomatoes, spinach and cooked pasta.  Stir through and heat.  
7. Serve immediately with or without additional cheese for sprinkling over top.

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