Chicken Pasta recipe of your dreams!

1. Pasta - flat wide pastas are best for creamy sauces like this but any pasta will work just fine, short, long, normal or fancy. Use dried not fresh pasta.

2. Cream - recipe will work with light, but obviously lacks the same amount of richness! 🙂 Toss pasta at end with splash of pasta cooking water - the extra starch in the water will help make the sauce thick like using full fat cream.

3. Parmesan - either finely grate your own, or buy the finely shredded parmesan at the shops (ie the short very thin strands) Do not use store bought sandy parmesan or shaved, they will not melt.

4. Sun Dried Tomato - I've discovered the low cal joys of oil free vac packed sun dried tomatoes which is what I use in this. They plump up nicely when simmered in sauce. The sun dried tomato in oil also works just as well.

5. Leftovers - keeps better than most creamy pastas I share because I use a bit more cream in this recipe than I usually do! Fridge for 3 days or so, then reheating the microwave. Add a tiny splash of water to loosen up the sauce if needed.