Pâtes crémeuses au poulet à la toscane

Ingrédients

• 1/2 pound dried rotini pasta (see notes)
• 2 medium chicken breasts, cut into 1/2 inch cubes
• 2 teaspoons dried Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper
• 6 ounces sundried tomatoes packed in olive oil, diced (do not drain oil)
• 4 cloves garlic, minced
• 1 1/2 to 2 cups heavy cream (plus more if desired)
• 3/4 cup freshly grated parmesan (plus more for garnish)
• 3 cups fresh baby spinach leaves (loosely packed)

Préparation

1. 1

   Cook pasta according to box directions in generously salted water. Reserve 1 cup of the pasta water just in case you'll need it later, and then drain pasta and set aside.

2. 2

   In a bowl, evenly season chicken with Italian seasoning, smoked paprika, garlic powder, ¾ teaspoon salt, and ¼ teaspoon ground black pepper.

3. 3

   Add about 2-3 tablespoons of the oil from the sundried tomato jar into a large deep skillet over medium heat. Cook chicken on all sides until seared and cooked through, about 6-8 minutes. Remove from the skillet and set aside.

4. 4

   To the same skillet (do not wipe clean), add another 1-2 tablespoons of oil from the sundried tomatoes. Saute garlic and chopped sundried tomatoes until fragrant, about 1-2 minutes.

5. 5

   Add the heavy cream and freshly grated parmesan. Bring to a low boil, and then reduce heat to a simmer for about 3 minutes until slightly thickened, stirring often. If it's getting too thick, add some of that reserved pasta water as needed.

6. 6

   Return cooked pasta and chicken to skillet. Add spinach. Combine evenly and cook for another 2-3 minutes until warmed and the spinach is wilted.

7. 7

   Serve with more parmesan cheese on top. Enjoy!