Pasta Florentine

Cook the pasta according to packet instructions. Once it’s done, drain it and set aside.

Chop the onion and garlic and fry in the butter over a medium heat until they are a bit softened.

Cut the chicken into chunks, dredge in seasoned flour (flour plus pepper to taste), and add it to the onion and garlic pan.

Once the chicken is seared and browned, snip the bacon rashers (slices) directly into the pan. Add seasoning, including mixed herbs, and continue frying for about five minutes.

Slice the spinach into ribbons and add it to the pan. Stirring regularly, continue to fry.

Once the spinach is entirely wilted, add the yoghurt and cream. Heat through before adding the shot of rum.

Season, and allow to simmer over a low flame for up to ten minutes.

Serve with the pasta.