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Tuscan Chicken Pasta
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Ingredients
0 of 17 gathered
Step by step
Method
4 steps
- 1
Boil 12 ounces penne in salted water until 2 minutes shy of tender. Reserve 1 cup pasta water, then drain.
- 2
Season 1 pound boneless chicken breasts with ¾ teaspoon kosher salt and ½ teaspoon black pepper. Sear in 1 tablespoon olive oil over medium-high for 4–6 minutes per side, until browned and 165°F. Rest 5 minutes, then slice.
- 3
In the same skillet, cook ½ cup chopped oil-packed sun-dried tomatoes for 1 minute. Add 3 minced garlic cloves for 30 seconds, then pour in 1 cup heavy cream and simmer 3–4 minutes.
- 4
Stir in ½ cup grated Parmesan and 2 cups baby spinach until wilted. Add the pasta and chicken, tossing 1–2 minutes; loosen with pasta water until the sauce clings. Taste for salt and serve hot.