Tuscan Chicken & Creamy Sun-Dried Tomato Tagliatelle

Tip the chicken mince into a large mixing bowl. Add half of the Italian herb mix and season lightly with salt and pepper. Finely chop the drained sun-dried tomatoes and add half to the bowl. Mix everything together well, then form into small patties, roughly golf ball-sized, and flatten slightly.

Heat half of the sunflower oil in a non-stick frying pan set over a medium heat. Fry the patties in batches for 3-4 mins on each side until golden and cooked through. Scoop out onto a plate and set aside.

Get the pasta on to cook, following pack instructions. Once it's cooked, set aside.

Peel and finely chop the onion and halve the cherry tomatoes. Heat the remaining oil in the same frying pan and add the onion, tomatoes and remaining herbs. Cook for 5-6 mins until soft and jammy. Pour in the chicken stock and double cream, then stir through the remaining sun-dried tomatoes. Bring to the boil, then simmer for 5 mins until thickened slightly.

Add the patties back into the sauce and let them warm through for a minute.

Serve up! 

Kids Plate: Serve the meatballs and pasta separately or tossed together and shower with parmesan.

Parents Plate: Toss the pasta through the sauce with the spinach letting it wilt, grate over parmesan and give it a good mix. Dish up and add a scattering of basil leaves.