Drain 3 tbsp of oil from the sun dried tomato jar into a large pot.
Chop the sun dried tomatoes and set aside (i only used half the 8
ounce jar). Set the pot over medium high heat. Add the chicken,
three tsp Italian seasoning, the paprika, a pinch 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 tsp italian
seasoning. Cook until fragrant, about 3 minutes. Add 4 cups
water. Bring to 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 with fresh Parmesan.
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