An all-in-one meal for busy weeknights that's equally great for the holidays...quick, easy, hearty, and so delicious!
Ingredients
- 1(8 ounce) jar oil-packed sun-dried tomatoes
- 1 poundboneless skinless chicken breasts, cubed
- 4 teaspoonsItalian seasoning ((see note))
- 1 teaspoonpaprika or smoked paprika
- red pepper flakes
- kosher salt and black pepper
- 3/4 cupgrated parmesan cheese
- 2 tablespoonssalted butter
- 1medium shallot, chopped
- 2cloves garlic, chopped
- 1 poundshort cut pasta
- 1 cupheavy cream
- 2 teaspoonsDijon mustard
- 2 cupsfresh baby spinach
- juice of 1 lemon
Instructions
- 1
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.