You can use leftover chicken from the Sunday roast or pre-cooked chicken pieces for this recipe; just slice thinly and toss through the pasta.
150ml extra virgin olive oil
One clove of garlic, crushed
30g cherry tomatoes
15g fresh baby spinach
50g chicken breast, sliced
Parmigiano Reggiano flakes
Chop the chicken breast into pieces and lightly fry in a drizzle of olive oil, salt and a few sprigs of fresh rosemary. Once cooked through set aside.
Place a pan over a medium heat with the olive oil, crushed garlic and cherry tomatoes chopped in half. Allow the mixture to golden for a few mins to develop flavour.
In a separate pan, bring water to boil and cook the "Giovanni Rana Simply Italian Chicken & Mozzarella with Smoked Pancetta Ravioli" for two mins. When ready, drain and mix into the tomato and garlic sauce over the heat for a few seconds.
Add the chicken and fresh spinach and stir until the leaves are wilted.
Serve in a dish with Parmigiano Reggiano flakes and freshly ground pepper.