Boil a salted pot of water and cook pasta al dente
according to package directions. Meanwhile add the
chicken pieces to a skillet along with olive oil.
Sprinkle the chicken with the garlic powder,
italian seasoning, smoked paprika, and salt and
pepper. Give it a good stir and cook over medium
high heat for 4 minutes, until the outside is
browned. Transfer chicken to a plate.
Add the chicken broth, garlic, dijon mustard, flour,
and lemon juice to the pain. Stir/whisk until well
combined and let it bubble for a minute or so. Add
the sun dried tomatoes and cream to the pan. Let it
simmer for 2 minutes.
Add the chicken back to the pan. Cook for another
few minutes until the chicken is cooked through and
the sauce has thickened some.
Stir in the spinach. Let it cook for a minute or so
until it wilts. Season with salt and pepper if
needed. Drain the pasta and toss it with the sauce.
Serve immediately with freshly grated parmesan
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