Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 2 tablespoons flour
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 3 cups uncooked gemelli pasta
  • 3 cups baby spinach
  • 1/4 teaspoon red chili flake
  • 1/2 cup Pecorino Romano cheese, grated, plus more for serving
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • Heat oil in a large skillet over medium-high heat.
  • Add chicken, season with salt and pepper, and cook until chicken is browned but not cooked through, 3-4 minutes.
  • Add garlic and sun-dried tomatoes and cook until fragrant, about 1 minute.
  • Sprinkle with flour and cook 1 minute more. Stir in chicken broth, heavy cream, thyme, and pasta. Bring liquid to a boil, stir again, and cover.
  • Let cook 5 minutes, stir in spinach, reduce heat to medium, and cover again.
  • Cook 5 minutes more, uncover, stir in Pecorino Romano and chili flake, and season to taste with salt and pepper.
  • Serve with more freshly grated Pecorino Romano, and enjoy!