Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp (30ml) oil from the sun-dried tomato jar
  • ½ tsp (3g) salt
  • ½ tsp (3g) black pepper
  • 1 tsp (5g) dried oregano
  • ½ cup (80g) sun-dried tomatoes (oil-packed), thinly sliced
  • 3 cloves (15g) garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (60ml) reserved pasta water
  • ½ tsp (3g) red pepper flakes
  • 12 oz (340g) penne or ziti pasta
  • 2 cups (60g) fresh baby spinach
  • 2 tbsp (30g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve ¼ cup (60ml) of pasta water before draining.
  2. Pat the chicken dry and season with salt, pepper, and oregano.
  3. Heat the sun-dried tomato oil in a large skillet over medium-high heat.
  4. Add chicken in a single layer. Cook without stirring for 3-4 minutes until a mahogany-colored crust forms, then flip and cook until golden and cooked through. Remove chicken from the pan and set aside.
  5. In the same skillet, add the sliced sun-dried tomatoes and minced garlic; sauté for 1-2 minutes until fragrant.
  6. Pour in the heavy cream and stir in red pepper flakes, simmering gently to thicken.
  7. Stir in the grated Parmesan cheese and the reserved pasta water, whisking until the sauce is a smooth, glossy emulsion.
  8. Fold in the cooked pasta, seared chicken, and baby spinach. Toss over low heat until the spinach has wilted.
  9. Garnish with chopped fresh parsley before serving.