Spicy Tuscan Chicken Pasta
Rating
Fancy enough for a special holiday dinner yet equally great to make at the end of a busy day...perfect for V-Day!
Ingredients
- 1 jar (8 ounce) 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
- 1 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 2-3 tablespoons crushed Calabrian chili paste
- 1 pound short cut pasta
- 1 cup heavy cream
- 2 cups fresh baby spinach
Instructions
- 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.
- 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 ¼ cup parmesan, cook another minute, then remove the chicken from the pot.
- To the same pot, add a drizzle of oil and the butter. Add the shallot, garlic, Calabrian chili paste, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3½ 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, spinach, chopped sun-dried tomatoes, and remaining ¾ cup parmesan. Slide the chicken in, and any juices left on the plate.
- Serve the pasta topped with fresh parmesan and basil.
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