TUSCAN CHICKEN PASTA

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TUSCAN CHICKEN PASTA

Yield 4

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Ingredients

Chicken:

• 2 lb Chicken breast
• Olive oil
• 2 Tbsp flour
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp chili powder
• 1 tsp onion powder
• Salt to taste

Pasta:

• 8 oz Pasta
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 5 sun dried tomatoes, chopped
• 5 cloves garlic, minced
• 2 Tbsp tomato paste
• 1/4 cup vegetable stock
• 1/2 cup heavy cream
• 1-2 oz Parmesan or pecorino Romano
• 1/2 cup cherry tomatoes
• 2-4 oz spinach

Instructions

1. Preheat oven to 350 degrees
2. In a medium bowl, season flour with garlic powder, paprika, chili powder, onion powder and salt. Then sprinkle onto chicken, both sides.
3. Add olive oil to a large skillet and cook over medium high heat for 4 to 5 minutes on both sides. Then, place in the oven and bake for an additional 10 to 15 minutes, or until the temperature reaches 165 degrees.
4. Once they are done, allow them to rest for at least 5 minutes, then slice for serving.
5. While the chicken is in the oven, cook pasta in salted water to al dente according to the package instructions. Once done, reserve 1 cup of the pasta water, then drain.
6. Make the sauce in the same pan the chicken was cooked in by adding enough olive oil to coat the bottom and sauté the onion, bell pepper, garlic and sundried tomatoes for 5 to 7 minutes, then add tomato paste and stir. Next, add vegetable stock to deglaze the pan.
7. Lastly add the cream, more seasoning to your liking, tomatoes, spinach, pasta, parmesan cheese and pasta. Give it a quick stir and cook just until the spinach has wilted. Add a little of the pasta water if the sauce is too thick.
8. Place sliced chicken on top of the pasta, add more parmesan cheese and serve family style!

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