Grilled Chicken with Sun-Dried Tomato and Spinach Pasta
Serve Italian-Pan-seared chicken served over a bed of spinach and pasta tossed in a delicious cream sauce. You can’t go wrong with this Tuscan style pasta.
Ingredients
Instructions
- Pour 3 tablespoons of oil from the sun-dried tomato jar into a large pot. Chop the sun-dried tomatoes and set aside.
- Place the saucepan on a medium-high heat setting. Add the chicken, 3 teaspoons Italian seasoning, paprika, and red pepper flakes, salt, and pepper. Cook for 5 minutes, or until golden brown. Add 1/4 cup parmesan and cook for another minute, then remove the chicken from the saucepan.
- Add the butter, shallot, garlic, and 1 teaspoon Italian seasoning to the same pot. Cook for 3 minutes, or until aromatic. Add 3 1/2 cups water. Bring to a boil, then add the pasta and simmer for 8 minutes, tossing often, until al dente. Stir in the cream, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.
- 4. Serve the pasta topped with fresh herbs and grated parmesan.