Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked pasta
  • 2 chicken breasts (cut into bite-size pieces)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon smoked paprika
  • Salt & pepper (to taste)
  • 1/2 cup chicken broth or dry white wine
  • 3-4 cloves garlic (minced)
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon flour
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes
  • 1 cup heavy/whipping cream
  • 1-2 cups baby spinach (loosely packed)
  • Small handful fresh basil (chopped finely)
  • Freshly grated parmesan cheese (to taste)

Instruction

  • Boil a salted pot of water and cook pasta al dente according to package directions.
  • Meanwhile, add the chicken pieces to a skillet, along with the olive oil. Sprinkle the chicken with the garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Give it a good stir and cook over medium-high heat for 4 minutes, until the outside of the chicken is no longer pink. Transfer the chicken to a plate.
  • Add the chicken broth, garlic, Dijon mustard, flour, and lemon juice to the pan. Stir/whisk until well combined and let it bubble for a minute or so.
  • Add the sun-dried tomatoes and cream to the pan. Let it simmer for 2 minutes. 
  • Add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through and the sauce has thickned some more (be careful not to overcook).
  • Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed. 
  • Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan.