Ingredients:

  • 1 lb (454g) Penne pasta
  • 2 tbsp salt
  • 8.5 oz (240g) oil-packed sun-dried tomatoes
  • 2 tbsp reserved sun-dried tomato packing oil
  • 4 cloves garlic, thinly sliced
  • 1 medium shallot, finely diced
  • 1 cup (240ml) heavy cream
  • 0.5 cup (120ml) chicken broth
  • 0.5 cup (50g) freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 2 cups fresh spinach
  • 1 lb (454g) chicken breast, cut into 1-inch pieces

Instructions:

  1. Boil a large pot of water with 2 tablespoons of salt. Cook pasta for 8 to 10 minutes until al dente.
  2. While the pasta boils, heat the 2 tbsp reserved tomato oil in your skillet over medium high heat. Add the 1 lb (454g) chicken pieces in a single layer. Cook for 5 to 6 minutes until the edges are golden and crispy. Remove chicken and set aside.
  3. In the same skillet, lower the heat to medium. Toss in the diced shallot and sliced garlic. Sauté for 2 minutes until the shallots are translucent and the garlic is fragrant but not brown.
  4. Add the 8.5 oz (240g) sun dried tomatoes, 1 tsp Italian seasoning, and 0.5 tsp red pepper flakes to the skillet. Stir for 1 minute to wake up the dried herbs in the warm oil.
  5. Pour in the 0.5 cup (120ml) chicken broth and 1 cup (240ml) heavy cream. Scrape the bottom of the pan to release all those browned chicken bits (that's the fond!). Simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Whisk in the 0.5 cup (50g) Parmesan cheese. Stir constantly until the cheese has completely melted into a silky, uniform sauce.
  7. Throw in the 2 cups of fresh spinach. Stir for about 30 seconds until the leaves just begin to wilt and turn a bright, vivid green.
  8. Add the cooked chicken and the drained penne into the skillet. Toss everything together for 1 to 2 minutes until every noodle is cloaked in the velvety sauce. If it's too thick, add a splash of the pasta cooking water.