Prepare

• Dice 500 g (1 lb) chicken breastinto approx. 1inch pieces. Place in a bowl with 40 g (¼ cups) cornflour, stir and toss to coat. Let sit for 10 minutes
• Slice: 250 g (9 oz) mushrooms; Dice: 1 brown onion
• Add 300 g (11 oz) silken tofu, 6 cloves garlic, 5 g (2 teaspoon) red chilli flakes, 250 g (1 cups) sun-dried tomatoes (drained) into a blender or food processor and blend until smooth. Set aside.

Cook

• Add a small amount of the sundried tomato oil to a pan over medium-high heat and saute onion for 2 minutes.
• Add more oil if needed then add 500 g (1 lb) chicken breast. Cook until the outside has mostly turned white (approx. 2 minutes each side).
• Add 250 g (9 oz) mushrooms and saute for approx. 3 minutes or until decreased in size and slightly browned.
• Add 500 ml (2 cups) chicken stock and the sauce to the pan. Mix to combine. Allow the sauce to come to the boil (approx. 5 minutes). Decrease heat to medium-low.
• Add 350 g (12 oz) (~3.5 cups) pasta so it's covered by the liquid. Cover with a lid and cook for 10 minutes or until the pasta is almost al dante. Stir occasionally to make sure nothing sticks to the bottom.
• Add 250 g (3 cups) spinach to the mixture and stir until spinach is wilted.

Serve