Creamy chicken alfredo pasta

1. Bring a large pot of salted water to the boil.
2. Cut chicken into 1-2 cm pieces. Put chicken to one side.
3. Measure 3 cups pasta from the packet. Add pasta to the boiling water and stir to prevent
   sticking. Cook uncovered for 1 minute less than the packet instructions. Once cooked drain
   into a colander and rinse with cold water.
4. While pasta cooks, place Annabel’s Go To Creamy Onion & Garlic Sauce in a pot along
   with ½ a cup of milk and bring to a boil.
5. Add diced chicken to boiling sauce. Stir to ensure it is fully submerged. Cover pot,
   reduce heat and simmer until chicken is cooked through, 6-8 minutes.
6. Stir spinach into sauce until wilted. Add drained pasta and stir to combine and fully
   heat through.
7. Add a little milk as desired to get the sauce to the creamy consistency you like. Check
   seasoning and adjust to taste with salt and pepper.

To Serve:

• Divide pasta and sauce between 4 bowls and squeeze over lemon juice. Enjoy!

Optional:

• Garnish with spring onion and parmesan, if using.