Directions
- 1In a large sauce pan, heat 1 tbsp of sun-dried tomato oil and 1 tbsp butter over medium heat.
- 2Season your chicken and cook until no longer pink.
- 3Set chicken aside and cut into bite-sized pieces.
- 4Reduce heat to low, and add in another tbsp of butter along with your shallot and seasonings.
- 5Sauté for 2-3 minutes; add a touch of olive oil if needed.
- 6Add in your garlic and cook for another minute, or until fragrant.
- 7Add in your tomato paste, stir, and cook for 2 minutes.
- 8Pour in your chicken broth, scraping up any brown bits on the bottom of the pan.
- 9Bring to a simmer, add in your pasta, and stir.
- 10Cover and simmer until al dente, about 10-15 minutes, stirring every few minutes.
- 11Once your pasta is al dente, add in your half & half, sun-dried tomatoes, and parmesan.
- 12Stir until fully combined.
- 13Add in your spinach, cooked chicken, and basil.
- 14Stir until spinach is wilted.
- 15Serve immediately and top with more fresh parm.
Ingredients
- 0.5 lb chicken breast
- 0.5 lb farfalle pasta
- 0.25 cup sun-dried tomatoes, julienned
- 2 tablepoons butter
- 1 medium shallot, diced
- Salt and pepper
- 1 teapsoon Italian seasoning
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon chicken bouillon seasoning
- dash cayenne pepper
- 0.5 teaspoon crushed red pepper
- 6 cloves garlic
- 2 tablepoons tomato paste
- Olive oil
- 2.5 cups chicken broth
- 0.5 cup half & half (or cream)
- 0.5 cup freshly grated parmesan
- 1 cup spinach
- Fresh basil, torn
Equipment
large sauce pan
Tips
- Use some of the oil from the sun-dried tomato jar to cook your chicken to tie everything together nicely.
- If cooking for more people or wanting leftovers, double the recipe.
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