1 (8 ounce) jar oil-packed sun-dried tomatoes
1 pound boneless skinless chicken breasts, cubed
4 teaspoons Italian seasoning (see note)
1 teaspoon paprika or smoked paprika
red pepper flakes
kosher salt and black pepper
3/4 cup grated parmesan cheese
2 tablespoons salted butter
1 medium shallot, chopped
2 cloves garlic, chopped
1 pound short cut pasta
1 cup heavy cream
2 teaspoons Dijon mustard
2 cups fresh baby spinach
juice of 1 lemon
- Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.
- Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.
- To the same pot, add the butter, shallot, garlic, and 1 teaspoon Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes. Slide the chicken and any juices left on the plate.
- Serve the pasta topped with lemon juice and fresh parmesan.
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.