Directions
- 1Cook the pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
- 2Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- 3Heat 2 tbsp of sun-dried tomato oil in a large skillet over medium heat. Add the chicken and sear until golden brown on both sides and cooked through, about 10 minutes. Remove from the pan and set aside.
- 4Heat another tbsp of sun-dried tomato oil. Saute the diced onion with salt, pepper, italian seasoning, and red pepper. Cook until softened, about 5-7 minutes. Add the minced garlic and sauté for 30 seconds.
- 5Add the tomato paste and cook for 2-3 minutes.
- 6Pour in the chicken broth and half-and-half. Add the sun-dried tomatoes and season with salt and pepper. Stir to combine and let simmer for 5-7 minutes.
- 7Reduce heat to low, add the grated Parmesan and half the shredded mozzarella. Stir until the cheese is melted.
- 8Add the cooked chicken and spinach. Stir until the spinach is wilted.
- 9Gently fold in the pasta and top with the remaining mozzarella and parmesan.
- 10Bake at 375°F for 10-15 min, then finish under the broiler, until the cheese is melted and bubbly.
- 11Let rest for 5 minutes before serving.
Ingredients
- 1 lb Banza rigatoni
- 1 lb chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0 salt
- 0 pepper
- 3 tbsp sun-dried tomato oil
- 1 yellow onion
- 2 tsp italian seasoning
- 1 tsp red pepper
- 6 cloves garlic
- 3 tbsp tomato paste
- 1 cup chicken broth
- 2 cups half-and-half or cream
- 0.5 cup sun-dried tomatoes
- 1 cup grated Parmesan
- 8 oz freshly grated mozzarella cheese
- 2 cups spinach
Equipment
large skilletpotcolander
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