Directions
- 1In a large sauce pan, heat about 1 T of sun-dried tomato oil and 1 T butter over medium heat.
- 2Cook your chicken until no longer pink and set aside.
- 3Cut the chicken into bite-sized pieces.
- 4Reduce heat to low and add in another T of butter along with your shallot and seasonings.
- 5Cook for 2-3 minutes (add in some olive oil if needed).
- 6Add in your garlic and cook for another minute.
- 7Pour in your chicken broth, scraping up any brown bits on the bottom of the pan.
- 8Bring to a simmer, add in your pasta, and stir.
- 9Cover and simmer until al dente, about 10-15 minutes, stirring every few minutes.
- 10Once your pasta is done, add in your half & half, sun-dried tomatoes, and parmesan.
- 11Stir until melted.
- 12Add in your spinach, cooked chicken, and basil.
- 13Stir until spinach is wilted.
- 14Serve immediately and top with more fresh parm.
Ingredients
- 0.5 lb chicken
- 0.5 lb pasta of choice
- 0.25 cup sun-dried tomatoes, jullienned
- 2 T butter
- 1 medium shallot, diced
- 1 t salt
- 1 t Italian seasoning
- 0.5 t onion powder
- 1 t pepper
- 0.5 t paprika
- 0.5 t chicken bouillon
- 1 dash cayenne
- 0.5 t red pepper
- 6 cloves garlic
- Olive oil
- 2.5 cups chicken broth
- 0.5 cup half & half (or cream)
- 0.5 cup fresh parmesan
- 1 handful spinach
- Fresh basil, torn
Equipment
large sauce pan
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