Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach

By Sugar Spun Run · 45 min

Ingredients

Instructions

1. Put the flour, salt and pepper in a large bag or bowl and mix. Add the chicken pieces and toss until well coated.
2. Heat the oil and butter in a large skillet or Dutch oven over medium-high heat. Shake off excess flour from the chicken and cook in batches, adding oil between batches if needed, until golden brown and cooked through.
3. Move the chicken to a plate, cover loosely with foil and set aside. Do not clean the pan; you will use it for the sauce.
4. Reduce the heat to medium. Add the oil and butter to the same pan. When the butter melts, cook the onion and bell pepper until softened, about 5 minutes, stirring now and then.
5. Meanwhile, cook the penne in well-salted water according to the package directions.
6. Add the sun-dried tomatoes and garlic and cook until the garlic is fragrant, about 30 seconds.
7. Add the basil, thyme, salt, pepper, paprika and crushed red pepper if using, and stir well.
8. Pour in about half of the chicken broth and cook until reduced by at least half.
9. Add the rest of the broth and the half and half right away. Lower the heat to medium-low so the sauce does not separate, and stir often while the pasta finishes.
10. Drain the cooked pasta well and add it to the pan with the chicken, spinach and parmesan. Stir and cook until the sauce thickens.
11. Serve warm, with extra parmesan on top if you like.

Summarized from Sugar Spun Run's video. Watch it for the details.

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GarlicOnionCheeseBell pepperParmesan cheeseChicken breastSpinachSun dried tomato