Londolozi Chicken with Sundried Tomato, Fusilli and Baby Spinach

Ingredients:

• 2 Cups Fusilli pasta
• 3-4 Skinless boneless chicken breasts
• 2 TBSP Extra virgin olive oil
• 1 TBSP Butter
• 2 Cups Coconut Cream
• 50g Sundried Tomatoes in oil
• 2 Cups Baby Spinach Leaves
• ¼ Cup Crumbled Goat’s Cheese
• Salt & Pepper to season

Directions:

1. Cook pasta according to package directions, drain and set aside
2. In a large skillet heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat.
3. Season the chicken with salt and freshly ground black pepper. Place the chicken in the skillet with the olive oil & butter & cook for about 12-15 minutes until cooked through.
4. Remove the chicken from the skillet and transfer to a plate
5. Add the coconut cream, sun dried tomatoes & spinach to the pan and allow the spinach to wilt a little.
6. Add the chicken back to the pan and season again
7. Serve with crumbled goat’s cheese

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