Chicken and Rosemary Penne with Spinach and Parmesan Salad

Place a saucepan of salted water over high heat and bring to the boil in preparation for step 4. Finely chop onion and crush garlic. Pick rosemary leaves from their stems and roughly chop.

Melt butter in a saucepan over medium heat. Season chicken with salt and pepper, add to pan and cook for 2 minutes each side or until golden. Transfer chicken to a plate. Add onion to saucepan and cook, stirring occasionally, for 3–4 minutes or until softened.

Add garlic and rosemary to pan and cook, stirring, for 1 minute or until fragrant. Return chicken to pan with tomatoes, stock cube and 125ml (½ cup) water. Season with ¼ teaspoon salt and pepper and bring to a simmer. Cook, stirring occasionally, for 20 minutes or until thickened and slightly reduced. While sauce is cooking, continue with step 4.

Add pasta to boiling water and cook for 9 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) pasta cooking water.

Place oil, vinegar, salt and pepper in a salad bowl and whisk to combine. Add spinach and ½ the parmesan and toss to coat in dressing.

Using two forks, shred chicken into thick pieces and mix with sauce. Add pasta and reserved pasta water and stir to coat. Season with salt and pepper, if needed. Divide pasta between bowls, top with remaining parmesan and serve with salad.