Spicy Tuscan Chicken Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

16 ounces linguine

2 boneless skinless chicken breasts

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon kosher salt

½ teaspoon black Pepper

1 tablespoon extra virgin olive oil

2 tablespoons unsalted butter

1 medium yellow onion, (finely diced)

½ cup sun-dried tomatoes, (softened in hot water according to package instructions, finely chopped)

¼ cup (56 g) tomato paste

2 teaspoons garlic, (minced)

1 cup (240 g) chicken stock

1 ½ cups (357 g) heavy cream

¼ cup parmesan cheese, (finely grated)

1 teaspoon crushed red pepper

1 teaspoon kosher salt

¼ teaspoon black pepper

2 cups baby spinach

Directions

Boil linguini.

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente (about 9-10 minutes). Drain and set aside.

Mix seasonings. Season chicken.

Slice each chicken breast in half horizontally to create 4 smaller chicken breasts. In a small bowl, combine paprika, cayenne pepper, kosher salt, and black pepper. Season the chicken breasts evenly on both sides with the seasoning mixture.

Cook chicken.

To a large skillet over medium-high heat, add the olive oil. When hot, add the chicken breasts and cook for 2-3 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F. Remove the chicken from the pan and tent it with foil to keep it warm.

Reduce heat. Melt butter. Cook onions, sun-dried tomatoes, and tomato paste. Add garlic.

In the same skillet, melt the butter. Add the diced onion, sun-dried tomatoes, and tomato paste. Cook for 2-3 minutes, or until the onion has softened. Add the minced garlic and cook for 1 more minute.

Stir in chicken stock. Add heavy cream, parmesan cheese, red pepper flakes, salt, and pepper. Bring to a simmer.

Stir in the chicken stock to deglaze the pan slightly, scraping the bottom bits as you go. Pour in the heavy cream, parmesan cheese, crushed red pepper flakes, kosher salt, and black pepper. Reduce the heat to medium-low and bring the sauce to a simmer.

Cook spinach.

Add spinach. Cook until wilted, about 3-4 minutes.

Add pasta.

Add the cooked linguine to the sauce and toss to combine.

Top with chicken.

Top the pasta with the chicken breasts. Serve immediately.

Nutrition

• Serving Size: 1 person
• Calories: 1039 kcal