one pot creamy chicken pasta

Serves: 4

Ingredients:
500 g free-range chicken breast fillets, halved
2 cloves garlic, finely chopped
2 tablespoons butter
1/2 leek, white part only, finely sliced
2 sprigs thyme
1/4 cup drained sun-dried tomatoes
2 cups salt-reduced chicken stock
1 tablespoon apple cider vinegar
2 cups fusilli pasta
3/4 cup  cooking cream
2 cups baby spinach leaves
1/2 cup  grated parmesan, to serve (optional)
crusty bread, to serve (optional)

Method:
place the chicken, garlic, butter, leek, thyme, sun-dried tomatoes, chicken stock and apple cider vinegar in a large heavy-based saucepan.
bring to a boil, then reduce the heat to low, cover and cook for 20 minutes or until the chicken is tender. stir through the pasta and cream and an additional cup of water, cover and cook for a further 20 minutes or until the pasta has absorbed most of the liquid.
stir through the spinach and remove from the heat, as the pasta will continue to absorb the liquid as it rests. serve with grated parmesan and crusty bread if desired.