Sundried Tomato Pasta with Spinach and Chicken
Looking for an an amazing dinner to get you over the mid-week hump? This is an easy pasta dish that feels fancy with its rich flavors yet is easy and fast to pull together. Great for family dinner or sat-at-home date night with a glass of wine.
Serves 6
Ingredients:
Roasted Chicken:
1 1/2 lb chicken tenderloins
2-3 Tbsp olive oil
Kosher salt
Black pepper
Sundried Tomato Sauce:
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp dried basil
8 oz sundried tomatoes, packed in oil, undrained
2 cups heavy cream
2/3 cup shredded mozzarella cheese
1/4 tsp crushed red pepper flakes
1 tsp paprika
1 1/2 lb spaghetti noodles (can sub for gluten free noodles)
3 cups fresh spinach
Parmesan, for garnish
Directions:
Preheat oven to 350 degrees.
Fill a large stockpot 3/4 full with water. Heat over high heat. Generously salt water.
While oven and stockpot are heating, prepare chicken. Lay chicken tenders on a cookie sheet lined with parchment paper or sprayed with nonstick spray. Drizzle 2-3 Tbsp olive oil over chicken. Sprinkle with kosher salt, pepper and dried basil. Cook for 15 minutes or until internal temperature reaches 165 degrees.
Add spaghetti to boiling water. Cook two minutes less than package instructions or until al dente. While pasta and chicken are cooking, prepare sauce.
Heat olive oil in large saucepan over medium high heat. Add onions and cook 3-4 minutes or until lightly browned. Turn heat down to medium heat and add garlic. Cook 2-3 more minutes. Add salt, pepper and dried basil and stir. Turn heat down to low and add sundried tomatoes (oil included). Stir and cook 3-5 minutes.
Add heavy cream and whisk well. Turn heat up to high until sauce starts slightly bubbling. Once bubbling, whisk again, turn heat down to low and cover. After simmering for 3-5 minutes, remove 1 cup of sauce and blend in a mixer to slightly thicken sauce. Once blended, return to pan and mix well.
Remove cooked chicken from oven and dice.
Whisk shredded mozzarella cheese, paprika and red pepper flakes into sauce. Cook 2-3 minutes, allowing cheese to melt. If sauce gets too thick, whisk in ½ cup pasta water. Mix in diced chicken. Using tongs, remove cooked pasta from water and add directly to finished sauce. Toss well, ensuring sauce coats noodles. Add spinach to pan, once again, tossing well. The warmth of the sauce will slightly wilt the spinach.
Plate and serve immediately. Top with shredded fresh Parmesan cheese.