Ingredients:
1 chicken thigh, skin removed
50g pasta (I used tagliatelle, but you can use anything you’d like)
1 nest frozen spinach
1 tbsp creme fraiche
1 tsp garlic powder
1 tsp nutmeg
Cracked black pepper

Method:
Cook one chicken thigh in a pan with a few spritzes of olive oil until it is fully cooked then remove the meat from the bone, chop it and add it back to the pan so the meat is golden and sticky.

Meanwhile, cook the pasta until soft and about 3 minutes before it is finished cooking, add your spinach to the pan with the pasta to also cook.

Drain it all, reserving a bit of the water it cooked in and then add back to the pan.

Mix in the creme fraiche (you could also use cream cheese if you had it to hand), about 1tbsp of the water the pasta cooked in and all the seasonings.

Add the chicken to the pan and stir to combine.  Serve warm.