Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g chicken mince
• 80ml (1/3 cup) white wine
• 80ml (1/3 cup) Massel Chicken Style Liquid Stock
• 300ml ctn thickened cream
• 1 dried bay leaf (optional)
• 350g spaghetti
• 200g baby spinach
• 45g (1/4 cup) sun-dried tomatoes, chopped
• Finely grated parmesan, to serve
• Fresh basil leaves, to serve

Method

• Step 1 Heat the oil in a large frying pan over high heat. Add the onion. Reduce heat to low and cook, stirring often, for 5 minutes or until onion softens. Add garlic and cook, stirring, for 1 minute or until aromatic.

• Step 2 Increase heat to high. Add the chicken mince to the pan. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until the mince has browned. Add wine and simmer for 1 minute or until wine has reduced. Add the stock, cream and bay leaf, if using. Bring to the boil then reduce heat to medium-low and simmer for 10 minutes, or until cream has thickened.
• Step 3 Meanwhile, cook spaghetti in a large saucepan of salted boiling water following packet directions or until al dente, adding the spinach in the last 2 minutes of cooking. Drain and return to the pan.
• Step 4 Add the chicken mixture and sun-dried tomato to the spaghetti mixture. Use tongs to toss to combine. Season with pepper. Divide among serving plates. Sprinkle with parmesan and basil to serve.