Ingredients

• Olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 chicken breasts, chopped into 3cm pieces
• 200g GF tagliatelle
• 1 tbsp dijon ustard
• 100ml dry white wine
• 2 tbsp creme fraiche
• Lemon juice
• Oregano (or tarragon)
• Baby spinach

Method

1. Boil a large saucepan of water.
2. Heat the oil in a large fying pan and gently fry the onion for 5 minutes. Add the garlic and fry for another 2-3 minutes.
3. Turn up the heat and add the chicken pieces. Fry on a medium high heat until the chicken turns golden (about 5 minutes).
4. Add the pasta to the boiling water and cook according to pack instructions. When you drain it, reserve half a cup of cooking water.
5. When the chicken is golden, add the mustard then stir in the white wine. Let the wine bubble and reduce for 2 minutes then stir in the creme fraiche, reduce the heat and simmer for 5 minutes until the chicken is cooked through and the sauce has reduced.
6. Taste and season; stir in the lemon juice and oregano/tarragon.
7. Add a generous handful of baby spinach and allow to wilt while the pasta drains.
8. Stir the drained pasta into the sauce with a splash of cooking water and serve immediately.