Ingredients:

  • 1 lb (450g) Penne or Rigatoni pasta
  • 1 tbsp (15ml) Salt
  • 2 tbsp (30ml) Sun-dried tomato oil
  • 3 cloves (15g) Garlic, minced
  • 1/2 cup (115g) Sun-dried tomatoes, thinly sliced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 2 cups (60g) Fresh baby spinach
  • 1/2 tsp (3g) Red pepper flakes
  • 1 lb (450g) Chicken breast, cut into bite-sized chunks
  • 1/2 tsp (3g) Paprika
  • Salt and black pepper to taste

Instructions:

  1. Boil a large pot of heavily salted water. While heating, mince garlic, slice sun-dried tomatoes, and toss chicken chunks with paprika, salt, and pepper.
  2. Heat sun-dried tomato oil in a skillet over medium-high heat. Sear chicken until golden and cooked through (5-7 minutes), then remove and set aside.
  3. In the same skillet, sauté garlic and sun-dried tomatoes for 2 minutes until fragrant and softened.
  4. Reduce heat to medium. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, whisking until smooth.
  5. Add cooked al dente pasta and baby spinach to the skillet. Toss for 1-2 minutes, adding reserved pasta water if needed for consistency. Stir chicken back in and serve.