Marry Me Chicken Pasta (Tuscan Chicken Pasta)

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound boneless, skinless chicken breasts or thighs, cubed (I get my organic, pasture-raised chicken here)

14 ounces penne pasta

1 teaspoon sea salt

1 teaspoon paprika

1 teaspoon onion powder

1/2 teaspoon black pepper

2 tablespoons olive oil (I use this brand) Code kyndraholley for $5 off

2 tablespoons salted butter

6 cloves garlic, minced

1 small red onion, thinly sliced

1/4 cup dry white white

1/4 cup chicken stock

2/3 cup sun-dried tomatoes

1 1/2 cups heavy cream

1/2 cup finely grated parmesan cheese

3 cups baby spinach leaves

Chopped fresh parsley, for garnish

Crushed red pepper flakes, for garnish

Directions

Cook the pasta as per the directions on the package. While the pasta is cooking, season the chicken breasts on both sides with salt, paprika, onion powder and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Sear the on both sides until golden brown, about 8 minutes. Remove the chicken from pan and set aside.

To the same pan, add the butter. Once the butter is melted, add the onions and sauté until tender. Add the garlic, and sauté until fragrant.

Deglaze the pan with the white wine and chicken stock and use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.

Add the sun-dried tomatoes to the pan and cook for 2 to 3 minutes

Add the heavy cream to the pan, bring to a slow boil, and then reduce the heat to low and simmer. Stir in the grated parmesan cheese until it is melted into the sauce. Taste, and add more salt and pepper, if desired.

Add the spinach to the sauce and let cook until it is wilted down and tender.

Add the chicken and drained, cooked pasta back to the pan and toss to combine.

Garnish with fresh parsley, parmesan and red pepper flakes.

Nutrition

• Calories: 724