Easy Tuscan Chicken Pasta



– 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


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.