Creamy Sun-Dried Tomato Chicken Pasta

• servings: 6 servings
• total time: 40 minutes

Ingredients

1 (8 ounce) jar oil-packed sun-dried tomatoes

1 pound boneless skinless chicken breasts, cubed

4 teaspoons Italian seasoning ((see note))

1 teaspoon paprika or smoked paprika

red pepper flakes

kosher salt and 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

juice of 1 lemon

Directions

1. 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.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot. 3. To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups 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, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.4. Serve the pasta topped with lemon juice and fresh parmesan.

Nutrition

• Calories: 519 kcal