Pasta rápida con pollo y espinacas

Directions

1. Place a large pot of water on to boil with a big pinch of salt.

2. While the pasta water is coming to a boil, slice your chicken breasts.
3. Once the water is boiling, add the baby spinach and cook for 45 seconds, then plunge it straight into ice-cold water to stop the cooking process.
4. Replace the water used for blanching the spinach with fresh water, season with salt again, and place a lid on it to bring it to a boil faster.
5. Place a large sauté pan over medium-high heat and add the olive oil. While that is heating, finely grate the cloves of garlic.
6. Add the rigatoni to the boiling water and cook for about 10 minutes, checking for doneness after 8 minutes.
7. Add the chicken to the sauté pan, season with salt, and fry for 6-7 minutes until cooked through.
8. While the chicken is sautéing, place the cooked spinach, 80g (2.8 oz) of Parmesan, and half of the grated garlic in a blender. Blend until a smooth purée.
9. Add the remaining grated garlic to the chicken in the pan and mix through.
10. Add the spinach sauce to the chicken and stir well. Check the seasoning and adjust with salt if needed.
11. Drain the pasta and stir it through the spinach and chicken sauce.
12. Serve, grating the remaining Parmesan over the top as a garnish.