Chickpea Fusilli with creamy Chicken sauce

1. Heat a Large Frying Pan on the hobs and add a few sprays of One Cal Oil.

2. When Hot, add the Chicken and Fry off until brown. Add the Pepper and Onion and cook until slightly softened.

3. Add the Garlic and Paprika and cook for a minute.

4. Add approx 100ml water, the stock cube and the cream cheese and mix.

5. In a separate Pan, Boil some water and cook the Pasta as stated (approx 3 mins).

6. If the Sauce begins to thicken too much, add water to keep it a fairly loose consistency (the pasta will absorb some).

7. When the pasta is cooked, drain and add to the sauce and cook in the sauce for a minute or 2 until the sauce is the consistency you want.

8. Add the dried herbs and spinach.

9. When the Spinach has wilted down, serve in a bowl, scatter over the grated cheese and add the lemon juice.

10. Serve with Broccoli or Veg of choice.