Spicy Tuscan Chicken Pasta

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 45 minutes

Ingrédients

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

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 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 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, spinach, chopped sun-dried tomatoes, and remaining 3/4 cup parmesan. Slide the chicken in, and any juices left on the plate.4. Serve the pasta topped with fresh parmesan and basil.

Nutrition

• Calories: 622 kcal