Melt butter in pan and cook chicken (seasoned with salt & pepper), then remove from pan
Cook pasta in salted water until al dente
Drizzle some oil into pan if needed, add onion and allow to soften
Fry garlic for a couple of minutes before pouring in wine, reduce by half then add flour and stir through
Add sundried tomatoes, spinach, stock & double cream then add cooked chicken back into pan
Stir through grated parmesan and allow to simmer for 5 minutes
Tip: the sauce will thicken if you leave it allow to combine for 5-10 minutes off the heat
