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Fill a pan with water and some salt, then bring to a boil. Cook the pasta al-dente.
Wash the fresh spinach and remove excess water using a salad spinner. Optionally remove the stems from the spinach leaves.
Peel the red onion and finely dice or chop. Slice the sun-dried tomatoes into smaller pieces. Remove fat and sinew from the chicken breasts and cut them into smaller pieces.
Heat a large frying pan over medium heat and quickly toast the pine nuts for a couple of minutes. Sprinkle with salt and transfer to a small bowl.
Heat a dash of oil from the sun-dried tomatoes in the frying pan and cook the chicken for a couple of minutes. Then also fry the red onion with the chicken.
Add in fresh spinach leaves in parts and cook until wilted. Stir in the cream cheese and sliced sun-dried tomatoes.
Drain the pasta when al-dente and stir into the sauce. Season to liking using salt and pepper. Serve the creamy chicken spinach pasta with the toasted pine nuts. Enjoy your meal!