Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (, reserved from the jar of sun-dried tomatoes)
  • 3 garlic cloves (, minced)
  • 4 oz sun-dried tomatoes (in oil from the jar )
  • 1 lb chicken breast (, thinly sliced)
  • 1/4 teaspoon salt
  • 1.5 teaspoon paprika (divided)
  • 3-4 cups spinach (fresh)
  • 1 cup cauliflower alfredo sauce
  • 1 cup reserved cooked pasta water
  • 1 tablespoon dried basil
  • 1/2 teaspoon crushed red pepper
  • 8 oz fettuccine pasta ((for gluten free, use gluten free brown rice pasta))

Instruction

  • Drain sun-dried tomatoes from oil and chop them into smaller bits. 
  • In a large pan, heat 2 tablespoons of oil (reserved from the sun-dried tomatoes jar) on medium-high heat and saute garlic, chopped sun-dried tomatoes (drained from oil), and thinly sliced chicken breast (lightly covered in about ½ teaspoon of paprika, for color) for 2-3 minutes until chicken is cooked through, turning it over a couple of times. Sprinkle the salt over the chicken and more paprika while cooking. 
  • Remove from heat. Immediately add fresh spinach, cover the skillet with the lid, and let everything rest off heat, until spinach wilts.
  • Cook pasta according to package instructions. Reserve some cooked pasta water - at least 1 cup (even though you will likely not use it all). Drain and rinse the pasta with cold water (to stop cooking).
  • Add 1 cup cauliflower sauce and 1/4 cup reserved cooked pasta water to the chicken and sun-dried tomatoes. Add 1 tablespoon basil, 1 teaspoon paprika, and 1/4 teaspoon crushed red pepper. Mix with the sauce and add more salt and crushed red pepper if needed.
  • Add cooked pasta to the skillet with the creamy sauce, and stir to combine. 
  • At this point, you might have to add more reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need just a small mount). 
  • Again, taste and season the pasta with more basil and salt, if needed. Add more paprika if you want your sauce to have a nice red-ish color.
  • Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.