Easy Tuscan Chicken Pasta

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– 1 1/2 lb. boneless, skinless chicken breasted, cubed into 1" pieces – 2 Tbsp. olive oil – 1 tsp. garlic salt – 1 tsp. paprika – 1 tsp. garlic powder – 1/2 tsp. black pepper For the Sauce: – 2 Tbsp. sun dried tomato oil (reserved oil from the jar of sun dried tomatoes) – 1 (7 oz.) jar, sun dried tomatoes, any additional oil drained off – 2 tsp. minced garlic (about 2-3 cloves) – 1 (12 oz.) can, evaporated milk – 1 Tbsp. Dijon mustard – 3 c. fresh spinach – 10 oz. penne pasta, cooked to al dente – 1/4 c. grated Parmesan cheese – Chopped parsley, optional for garnish

INGREDIENTS

Step 1

Begin heating water to cook pasta. Cook the pasta to al dente according to package directions. For penne pasta this is usually 8-9 minutes.

Step 2

While pasta cooks, heat a large skillet over medium-high heat. Add in the olive oil. Add the diced chicken, and season with the garlic salt, paprika, garlic powder and pepper.

Step 3

Brown the chicken on all sides until cooked fully, about 5-6 minutes. Transfer the cooked chicken to a bowl, and cover to keep warm. Drain off any excess moisture the chicken may have rendered. Wipe the skillet clean with paper towels.

Step 4

Return the skillet back to medium-high heat. Add in 2 tablespoons of the oil from the sun dried tomatoes. (Drain off the remaining oil.) Add in the sun dried tomatoes and garlic. Sautee the tomatoes and garlic for 2-3 minutes.

Step 5

To the tomatoes and garlic, pour in the evaporated milk and mustard. Cook over medium heat, and bring to a low simmer. The sauce will begin to thicken. Add in the spinach and stir until the spinach wilts into the sauce.

Step 6

To the sauce, add back the chicken and cooked pasta. Toss together to coat all ingredients. Top with the Parmesan cheese and parsley, if desired. Serve right away while hot.

Check out a couple of our other dinner recipes below!