Servings: 4 servings 1x
Ingredients
- 8oz pasta
- 2 boneless skinless chicken breast
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp crushed red pepper
- 1 tbsp olive oil
- 2 tbsp tomato paste
- ½ cup heavy cream
- ½ cup freshly grated parmesan cheese
- ½ cup julienne cut sun dried tomatoes or whole sun dried tomatoes cut into slices
- 6oz fresh spinach
Instructions
- Boil pasta in heavily salted water. Reserve ½ cup of pasta water before draining pasta.
- Slice chicken breasts in half and then into thin slices. Toss chicken in salt, garlic powder, oregano, basil and crushed red pepper.
- Heat oil in a large skillet over medium heat. Add seasoned chicken to the pan and cook for 5-6 minutes tossing occasionally.
- Remove chicken from skillet and reduce heat to medium-low. Place tomato paste, heavy cream, parmesan cheese and pasta water in the pan and mix until a smooth sauce remains.
- Mix the sun dried tomatoes and spinach into the sauce and simmer until the spinach wilts.
- Pour the cooked pasta and chicken into the pot and toss to coat in the sauce.
- Serve with freshly grated parmesan cheese
Notes
- Make this recipe gluten free by using gluten free pasta
- Use any addition vegetables you want like sauteed onion and mushroom
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.