Ingredients For the strawberry chicken 2 large pieces chicken breast fillet
2 tbsp butter
125 ml strawberries, washed, trimmed and chopped
1 -2 pears, peeled and cut
1 cup chicken stock
1 tbsp corn flour
2 tbsp cold water
Salt and pepper
Few drops lime juice
For the pasta 225 - 250 g baby spinach
125 - 175 fettuccine or similar
2 tbsp sunflower seeds
1 garlic clove, crushed
4 anchovy fillets, drained and chopped
Method For the strawberry chicken
Heat the butter in a pan and when it is hot, add the chicken, and sprinkle with the lime juice.
Cover and cook about 5 minutes over a medium to low heat.
Season the chicken with salt and pepper, and turn over. Continue to cook for another 5 minutes.
Turn the chicken again, cover and cook a further 8 minutes.
Add the strawberries and pears to the pan.
Continue to cook for about 3 minutes.
Take out the chicken and pears and keep aside.
Add the chicken stock to the remaining liquid in the pan, and bring to the boil.
Cook this sauce for about 2 minutes over a medium heat.
Meanwhile, mix the cornstarch with water and stir into the sauce. Simmer for 2 minutes.
Put the chicken on serving plates, and top with the pears and strawberries.
Adjust seasoning to sauce, if required and pour the sauce over the chicken and fruit.
For the pasta
Rinse the spinach, put it in a saucepan, or a large frypan and cook for a minute or so or until it just starts to wilt.
Cook the fettuccine according to the packet instructions, adding a tbsp of the oil - cook it it is JUST done only.
Heat 2 tbsp of the remaining oil in a saucepan ( I used the same one after drying it out), add the garlic and fry for a few minutes.
Add the spinach and stir in the anchovies, and return the sunflower seeds to the pan.
Drain the fettuccine, add the remaining olive oil, and mix in with the spinach. Heat until it is hot but not for long.
Serve with the chicken either on top or to the side, as I have done.