Serving size: 2-3
Duration: 1 hour
Ingredients
- 1/3-1/2 cup sun-dried tomatoes, chopped
- 1 (~ 58 g) boneless skinless chicken breast, cubed
- 100 mL heavy cream (35%)
- 50 g fresh baby spinach
- 1/2 medium shallot, chopped
- 2 cloves garlic, chopped
- 230 g short cut pasta
- 1/4 cup grated parmesan cheese
- 1 tbsp butter
- 2.5 tsp Italian seasoning (0.75 tsp basil, 0.75 tsp oregano, 0.25 tsp thyme, 0.25 tsp rosemary, 0.25 tsp sage)
- 0.5 tsp smoked paprika
- 0.5 tsp red pepper flakes
- 3/4 tsp kosher salt for chicken
- 1 tsp kosher salt for pasta + more to taste
- lemon (optional)
Directions
- Prepare the chicken by marinating it in 1 tsp of EVOO (or use the oil from the sun-dried tomatoes), 3/4 tsp kosher salt, pepper, 2.5 tsp Italian seasoning, paprika, and 1 tbsp water. Set aside for at least 20 min.
- Prepare the other ingredients (chop shallots, garlic, sun-dried tomatoes; measure out spinach and pasta)
- Heat 1 tbsp EVOO and the red pepper flakes for 1-2 mins. Raise to medium-high heat. Add the chicken. Purpose is to cook 80%/sear, so cook for about 3-4 minutes.
- Add half the parmesan, cook another minute, then remove the chicken from the pot.
- To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.
- Serve the pasta topped with lemon juice and fresh parmesan.