Creamy Chicken, Spinach and Red Pepper Alfredo

Directions

• Cook the pasta to the packet instructions, drain and set aside, saving a cup of the pasta water for later.
• Meanwhile, add chopped onion to a hot sauté or frying pan with a few sprays of Fry-Light and cook for 2-3 minutes or until the onions have become slightly translucent.
• Add the crushed garlic, dried chilli flakes, oregano and season with salt and freshly cracked black pepper. Cover and cook for a further 3-4 minutes, then add the sliced red peppers, cover and continue to cook for a further 2 minutes.  
• Remove the pan from the heat and add the crème fraiche and stir well to combine, add the parmesan, sliced baby spinach, (holding a little parmesan back for garnishing), cover and cook for a further 1-2 minutes until the spinach has wilted.
• Add the cooked pasta and stir though until fully combined with the sauce. (If the sauce is a little dry or thick, loosen off with a little of the retained pasta water.
• Serve and garnish with some fresh chopped parsley and the remaining parmesan.