Pina's Spinach & Chicken Linguini

4 oz chicken breast, cubed and cooked with salt and pepper in oil

3 oz sun dried tomatoes, sliced

1 teaspoon butter

2 cloves garlic, minced

1 teaspoon fresh herbs, chopped finely

8 oz 35% cream

2 oz white wine

2 oz parmesan cheese

2 oz pine nuts (optional)

Salt and pepper to taste

16 oz cooked spinach linguine

Add fresh spinach

Melt butter in a pan and add garlic. Cook for 2 minutes without browning. Add chicken and sun dried tomatoes and heat through. Add herbs, toss into the chicken and then add wine. Add cream and let it reduce. Season to taste. While the sauce is reducing, cook the fresh pasta, drain well and add to the hot sauce. Toss in pan and add parmesan cheese. Toss again. Divide the pasta and sauce into 2 bowls and sprinkle with pine nuts.

Serves 2.

tomatoes. Cook a bit and at the end, add the cream. Add cheese. Serve with linguini.