• 1 large onion optional, sliced thinly (alternatively, 2 tablespoons caramelized onion chutney/relish or a tablespoon of honey)
• 1 pound chicken breast around 2 large chicken breasts, sliced into roughly 1 to 2cm thick slices
• ¼ cup all-purpose flour (for gluten free, replace with gluten free flour or corn starch)
• 3 cloves garlic large, crushed
• 1 tablespoon mixed dried Italian herbs or other mixed dried Mediterranean herbs e.g. basil, oregano, marjoram, thyme, rosemary, tarragon, parsley
• 1 teaspoon paprika sweet paprika (or any type)
• 1 teaspoon mustard Dijon (or other)
• ¾ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• ¼ teaspoon red pepper flakes optional (or amount to taste - alternatively, chili flakes)
• 1 cup semi-dried tomatoes or sun dried tomatoes (drained, if packed in oil, and sliced into strips if whole)
• 8 ounces penne pasta dried (other medium-sized pasta shapes work too e.g. fusilli, bow-tie)
• 3 cups chicken broth (stock)
• ½ cup cream any kind
• ½ cup Parmesan Cheese grated (plus extra to serve, if you like)
• 3 cups spinach (I like pre-washed baby spinach for convenience)
• fresh basil optional, to serve (or parsley)

To serve (optional)

• garlic bread or other bread or toast e.g. 2-minute olive oil toasts
• vegetables or green salad e.g. sautéed frozen broccoli or green beans