Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breast, sliced into 1-inch strips
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 0.5 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 2 tbsp Olive Oil
  • 10 oz Penne or Rigatoni pasta
  • 3 cloves Garlic, minced
  • 0.5 cup Sun-Dried Tomatoes, julienned
  • 2 cups Low-sodium Chicken Broth
  • 1.25 cups Heavy Cream
  • 0.5 cup Freshly grated Parmesan Cheese
  • 2 cups Fresh Baby Spinach

Instructions:

  1. Toss chicken strips with paprika, oregano, salt, and pepper. Heat olive oil in a large deep skillet over medium-high heat. Sear chicken in a single layer for 5-6 minutes until golden-brown. Remove chicken to a plate (it will finish cooking later).
  2. Reduce heat to medium. Add julienned sun-dried tomatoes and minced garlic to the same skillet. Sauté for 1 minute until fragrant, using a spatula to scrape up the browned bits (fond) from the bottom of the pan.
  3. Pour in the chicken broth and heavy cream. Bring to a gentle boil, then reduce heat. Add the dry pasta directly into the skillet, ensuring it is mostly submerged. Cover with a lid and cook for 8-10 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
  4. Turn off the heat. Stir in the grated Parmesan cheese and return the chicken to the pan. Add the fresh baby spinach and fold in for about 30 seconds until flash-wilted. Serve immediately while the sauce is creamy.
  5. Let the pan sit for 2 minutes before serving. This allows the sauce to fully set.