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15-Minute Chicken Spinach Pasta Ingredients - 500g (1.1 lbs) chicken breast - salt - 600g (1.3 lbs) baby spinach - 3 tbsp (45 ml) olive oil - 4 cloves garlic - 500g (1.1 lbs) packet of rigatoni - 100g (3.5 oz) Parmesan cheese Method 1. Place a large pot of water on to boil with a big pinch of salt. 2. While the pasta water is coming to a boil, slice your chicken breasts. 3. Once the water is boiling, add the baby spinach and cook for 45 seconds, then plunge it straight into ice-cold water to stop the cooking process. 4. Replace the water used for blanching the spinach with fresh water, season with salt again, and place a lid on it to bring it to a boil faster. 5. Place a large sauté pan over medium-high heat and add the olive oil. While that is heating, finely grate the cloves of garlic. 6. Add the rigatoni to the boiling water and cook for about 10 minutes, checking for doneness after 8 minutes. 7. Add the chicken to the sauté pan, season with
