Spinach Spaghetti with Chicken, Bacon and Sundried Tomato Pesto

Steps

1. Bring a small pot of salted water to the boil. In a small bowl, whisk together sour cream, chicken broth and sundried tomato pesto until combined. Set aside.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion and garlic for 1-2 minutes, until soft. Add chicken bacon mince and salt and cook, breaking up with a wooden spoon as it cooks, for 2-3 minutes, until starting to brown. Add cherry tomatoes and cook for about 1 minute.
3. Add wine/stock to mince and cook for 1-2 minutes, until liquid is almost absorbed. Pour in sour cream mix, stir well and bring to a simmer. Reduce heat to low and simmer for about 1 minute. Remove from heat and season with salt and pepper.
4. Using your hands, separate strands of spaghetti and cook in pot of boiling water for 3-4 minutes, until tender.
5. Thinly slice baby spinach and fold through sauce. When pasta is cooked, drain well and return to pot with a drizzle of oil to prevent sticking.
6. To serve, divide pasta between bowls and top with chicken, bacon and sundried pesto sauce. Garnish with parsley leaves.