INGREDIENTS:
1lb skinless chicken
3/4 pint chicken stock made with Bovril
227g baby spinach leaves
4 tbsp freshly chopped tarragon
Salt and Pepper
150g pot very low fat natural fromage frais
400g cooked pasta (tagliatelle is nice)

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Cut the chicken into bite-sized pieces and place in a pan with the chicken stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes. Stir in the baby spinach leaves and cook for a further 2-3 minutes until wilted. Add the freshly chopped tarragon and seasoning to taste.

Remove the pan from the heat and stir in the very low fat natural fromage frais. Gently reheat until just hot (do not boil) Divide the cooked pasta between four warmed serving bowls, top with the chicken and tarragon sauce and serve immediately.

Serves 4.
Free on Green and Red SW Day (use pasta as H/E on Red and Chicken as H/E on Green, otherwise count 6 Syns)