Start by slicing the chicken breasts into thin strips. On another clean chopping board, chop the garlic, sun-blushed tomatoes and the spinach.

Add the oil into a large frying pan and turn the heat to medium-high. Once hot, add the sliced chicken and cook for 5-6 minutes until just about cooked through and slightly browned. Remove from the pan.

Fill a large pan with boiling water, season generously with salt and cook the pappardelle pasta for about 11-12 minutes or until al dente.

Add the butter to the pan you cooked the chicken in and add the chopped garlic, the chopped sun-dried tomatoes and the chilli flakes (if using). After 2-3 minutes, add the double cream and the grated Italian-style hard cheese and let it come to a simmer. Add the lemon juice and zest before seasoning well with pepper. Fold through the cooked chicken and the roughly chopped spinach leaves. Allow the heat to wilt the spinach for 2 minutes.

Once the pasta is cooked, drain, reserving a little of the pasta water (if cooking for 4) which you can add to the sauce to thin it down slightly if it's become thick.

Scatter in the oregano before folding the cooked pasta into the sauce, mixing well, and serving while piping hot with lots of extra parmesan cheese.