Creamy Sun-Dried Tomato Chicken Pasta
- 8 ounces oil-packed sun-dried tomatoes
- 1 pound boneless skinless chicken breasts, cubed
- 4 teaspoons Italian seasoning ((See note below to make your own))
- 1 teaspoon paprika or smoked paprika
- Red pepper flakes
- Kosher salt
- Black pepper
- 3/4 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 1 pound short cut pasta
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 2 cups fresh baby spinach
- 1 lemon, juiced
Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.
Set the pot over medium-high heat. Add the chicken, 3 teaspoons of Italian seasoning, the paprika, and a pinch of red pepper flakes, salt and pepper. Cook until golden brown, 5 minutes. Add ¼ cup of parmesan cheese, cook another minute, then remove the chicken from the pot.
To the same pot, add butter, shallot, garlic, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 ½ cups of 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 cheese, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate back into the pot.
Serve the pasta topped with lemon juice and fresh parmesan cheese.
Make your own Italian Seasoning: Mix 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of dried sage. Store in a sealed container.
