Sun-dried tomatoes add a sweetness and tang to usual pasta dishes.

If you find the sun-dried tomatoes that aren't preserved in olive oil, you can make your own.

Soak the sun-dried tomatoes in hot water for 30 minutes. Remove from water and place in a jar with a lid and cover in olive oil.

What you'll need - serves 3-4

• 250g pasta
• 2 chicken breasts
• 4 garlic cloves
• 1 cup snap peas/ sugar snaps (You can use spinach as well)
•  1 cup sun-dried tomatoes (in olive oil)
• 100g brown mushrooms
•  250g cream
• 1 tsp flour
• 2 tsps dry oregano
• 1 tsp paprika
• 2 tbs butter
• Salt & pepper
• Slice chicken breast into bite-size pieces
• Mince your garlic cloves
• Slice mushrooms 

Prep - 5min

Let's get cooking - 15min

• Cook the pasta as instructed on the packaging.
• While the pasta is cooking, melt butter in a large saucepan.
• Add the chicken pieces and brown to add colour.
• Add the mushrooms and garlic and fry until the mushrooms are cooked.
• Add the sun-dried tomatoes (without the olive oil) and combine.
• Season with paprika, oregano, salt & pepper.
• Add the teaspoon of flour and combine.
• Add the cream and bring to the boil.
• Add the snap peas (or spinach) and allow to simmer on a medium heat for 5 minutes.
• Add the cooked pasta and combine.
• Serve with a sprinkle of feta cheese. Now enjoy.