½cupjulienne cut sun dried tomatoes or whole sun dried tomatoes cut into slices
6ozfresh 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