whole wheat penne pasta (in a cream sauce) with chicken, sun-dried tomatoes and spinach
one pot wonder that is magical, flavorful, and delectable.
¾ box whole wheat penne pasta
1 lb chicken breast, cut into large chunks
2 tbsp minced garlic
2 tbsp olive oil
1 jar sun-dried tomatoes (in oil)
2 cups spinach
½ cup + 2 tbsp cup heavy cream
A little of the starchy cooking water from the pasta
2 tsp cornstarch
Seasoning mix of red chili flakes, Italian seasoning, paprika, salt, pepper, dried basil, and parsley
1/3 cup grated Parmigiano Reggiano (Parmesan cheese)
In a large pot, boil water (salt it) and cook pasta to package instructions (usually 8 minutes or so until al dente)
In a deep skillet with high sides, heat the olive oil over medium high heat.
When the oil comes to temperature, add in the chicken and garlic, season, and cook until the chicken begins to turn light brown.
Once the chicken is partially cooked, add in the sun-dried tomatoes and oil and reduce the heat to medium low. Let the chicken and tomatoes cook for a few minutes
At this point, the pasta should be close to completion. Drain the pasta and reserve about ½ cup of the cooking water
Once the tomatoes have developed a little more color (darkened), add in the spinach and cover with a lid and let it wilt.
Once the spinach has wilted, add in the heavy cream, cornstarch, and cooking water. Let the sauce thicken over the course of a few minutes.
Once the sauce has thickened, add in the pasta, stir so that the sauce coats each noodle
Garnish with red pepper flakes and fresh grates Parmigiano Reggiano and serve