175 gr long flat pasta (pappardelle or tagliatelle)
2 chicken breast fillets cut into pieces
2 garlic cloves
100 ml single cream
3 tbsp roughly chopped fresh tarragon
75 gr spinach leaves (thick stems removed)
Cook pasta, then when cooked add spinach and then drain.
Fry chicken in olive oil, then add garlic, cream, tarragon and 2 tbsp pasta water
Toss all together season and squeeze lemon over.