|1 Tbs||fresh chillies — 573|
|400 g||chicken — thighs, skinned, deboned, sliced|
|1 cloves||garlic — cloves, minced|
|red chilli — deseeded, finely diced|
|800 g||tomatoes — tinned|
|100 g||baby spinach|
|1 handful||fresh basil — torn|
|1/2 cup||parmesan cheese — grated|
Heat the olive oil in a deep sided pan. Season the chicken and brown on both sides. Add the garlic and chilli and cook for a further minute. Add the chopped tomatoes and sugar. Season the tomato sauce with salt and pepper. Cover partially with a lid and let it bubble away quite vigorously for about 10 minutes.
In the meanwhile, bring a pot of salted water up to the boil and cook the pasta until al dente. Drain but remember to reserve 1 cup cooking water for later.
Fold the baby spinach into the pasta sauce and allow to wilt down. This should take only a minute or two. Empty the drained pasta into the sauce and toss to coat. I always add some of the cooking water to thin the sauce down as the pasta will continue to absorb liquid when mixed into the chicken.
Add a generous handful of basil and half of the Parmesan cheese. Fold through to combine with the sauce.
Serve immediately with additional Parmesan and freshly ground black pepper.