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Tuscan Chicken Pasta Recipe


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     Tuscan Chicken Pasta

Category   Entrees - Maindishes
Sub Category   None

8 ounces uncooked pasta, i used angel hair
2 chicken breasts, cut into bite sized pieces
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp italian seasoning
1/4 tsp smoked paprika
1/2 cup chick broth or dry white wine
3-4 cloves garlic, minced
1/2 tsp dijon mustard
1 tsp flour
1 tsp lemon juice
1/4 cup sun dried tomatoes, packed in oil, sliced
1 cup heavy whipping cream
1-2 cups baby spinach
fresh grated parmesan cheese to taste

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 cheese.

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