400g chicken thigh pieces, skinless, deboned and cut into strips
1 clove garlic
minced red chilli, deseeded and finely diced or 1/2 tsp dried chilli flakes
800g tinned tomatoes
1 tsp sugar
100g baby spinach leaves
1 handful basil leaves, roughly torn
1/2 cup Parmesan cheese, grated
Heat the olive oil in a deep pan. Season the chicken and brown on both sides. Add the garlic and chilli and cook for a further minute. Add the chopped tomatoes and sugar. Season the tomato sauce with salt and pepper. Cover partially with a lid and let it bubble away for about 10 minutes.
In the meantime, bring a pot of salted water to the boil and cook the pasta until al dente. Drain but reserve 1 cup cooking water for later.
Fold the baby spinach into the pasta sauce and allow to wilt down. This should take only a minute or two. Empty the drained pasta into the sauce and toss to coat. Add some of the cooking water to thin the sauce down as the pasta will continue to absorb liquid when mixed into the chicken.
Add a generous handful of basil and half of the Parmesan cheese. Fold through to combine with the sauce.
Serve immediately with additional Parmesan and freshly ground black pepper.