Wholemeal penne with spinach and chicken

Boil the penne in a pan with plenty of boiling water in 10-12 minutes until al dente. Halve the chicken fillets and rub the pieces with freshly ground pepper, paprika and half of the olive oil.

Roast the pieces of chicken in a hot grill pan over medium heat in 15 minutes brown and done. Times regularly.

Chop the onion finely and finely chop the garlic. Halve the cherry tomatoes. Heat the remaining olive oil in a stirring fruit the onion and garlic gently glassy. Add the spinach hand in hand and let it shrink in time.

Put thyme and tomato paste and some pepper through it. Add the cherry and let it simmer for 4-6 minutes.

Drain the penne in a colander and scoop through the spinach mixture. Warmly transferring and serve with the chicken.