Creamy Chicken & Basil Pasta

Steps

1. Finely chop thyme and roughly chop garlic. Pat chicken dry and toss with thyme, garlic, chicken spices, salt and a drizzle of oil. Season with pepper and set aside in the fridge to marinate.
2. Bring a half full kettle to the boil. Bring a large pot of salted water to the boil. Cook pasta for about 12 minutes, until tender. Reserve 1 cup pasta water and drain. Return pasta to pot with a drizzle of oil to prevent sticking. Combine stock powder and boiling water in a heat-proof bowl.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 3 minutes each side, until golden. Add stock to the pan and cook for about 3 minutes until chicken is cooked through. Remove chicken from pan and set aside, in a bowl to rest. Remove white stem from silverbeet and thinly slice leaves until you have 3 cups worth.
4. Reduce heat to low, add silverbeet and cook for about 2 minutes, until wilted. Add basil pesto, sour cream and salt to pan and fold through, until combined.
5. Using two forks, roughly pull chicken into bite sized pieces. Add chicken, spinach and pasta to pan with a little reserved pasta water, if needed. Season to taste.
6. Divide pasta between bowls and top with Parmesan cheese and walnuts (if using).