1. Begin by cooking the pasta according to the package instructions until al dente then drain and set aside.

2. In a large skillet heat 2-3 tablespoons or 30-45 ml of oil over medium heat 325°F or 165°C. Add 1-2 sliced chicken breasts and cook until browned breaking it up into smaller pieces as it cooks.

3. Add 2-3 cloves of minced garlic and cook for an additional minute until fragrant.

4. In a separate bowl whisk together 1/2 cup or 120 ml of heavy cream 1-2 tablespoons or 15-30 ml of Chinese soy sauce 1-2 tablespoons or 15-30 ml of veal fond and 1/2 cup or 120 ml of water. Pour the mixture into the skillet with the chicken and bring to a simmer.

5. Reduce the heat to low 275°F or 135°C and let the sauce simmer for about 5 minutes stirring occasionally until it has thickened slightly.

6. Stir in 1-2 tablespoons or 15-30 g of cornstarch to help thicken the sauce further.

7. Add the cooked pasta to the skillet tossing everything together until the pasta is well coated with the creamy sauce.

8. Stir in 1/2 cup or 15 g of fresh baby spinach leaves and cook until wilted.

9. Add 1/2 cup or 60 g of sun-dried tomatoes and cook for an additional minute until heated through.

10. Season with salt and black pepper to taste then serve hot garnished with grated Parmesan cheese.