Creamy Chicken Pasta with Cherry Tomatoes and Spinach

Bring water to a boil for the pasta.

Peel and finely chop the red onion and garlic cloves. Rinse and halve the cherry tomatoes. Rinse the spinach in a colander with cold water and let it drain.

Cook the pasta according to the package instructions. Drain the pasta well and mix it with oil.

Heat a frying pan and add oil. Fry the chicken fillets on the pan, stirring occasionally, for about 4-5 minutes.

Add the onion and cherry tomatoes to the pan. Continue frying briefly. Season with salt, black pepper, curry powder, and dried basil.

Pour the cooking cream into the pan, rinse the container with water, and add the water. Stir in the spinach. Grate the zest of a washed lemon and also add the juice. Bring to a boil and simmer for about 5 minutes.

Serve the chicken sauce with the pasta.