Tuscan Chicken Pasta

Instructions

• Add 2 tablespoons olive oil to a large skillet over medium heat.  Add the chicken and cook until browned on both sides and cooked through; approximately 3 minutes each side.  Plate the cooked chicken.  Meanwhile bring a large pot of water to boil. 
• Add remaining tablespoon olive oil to the skillet over low heat. Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes cooking for 1 minute while stirring constantly.
• Raise the heat to medium low and add the chicken broth and heavy whipping cream. Simmer and reduce for about 8 minutes stirring frequently.
• While it is simmering cook the pasta al dente (according to box directions) and drain well.  
• Reduce the heat as low as it goes and slowly add the parmesan cheese stirring to melt. Add the spinach and continue cooking until wilted. Add the sundried tomatoes, cooked chicken, and cooked pasta stirring to warm.  For best results serve promptly. 

Notes

• Cut your chicken into fairly thin, uniform pieces rather than cubes so it cooks all the way through as it browns.
• Any medium pasta that holds the sauce well will work. Think fettuccine, rigatoni, penne, pappardelle, or rotini.
• Don’t throw all the pasta water down the drain. Reserve some for thinning the sauce. If you are in the habit of always forgetting this, then simply put a large bowl under your colander. Store a small amount of pasta water in a mason jar in the refrigerator for up to 3 days for heating leftovers.
• Use freshly grated Parmesan Cheese for superior melting and the finest taste.
• Don’t boil the chicken broth and cream. Let it simmer and reduce for about 10 minutes, stirring frequently.

Nutrition

Calories: 1027kcal | Carbohydrates: 78g | Protein: 55g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 279mg | Sodium: 592mg | Potassium: 1695mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4585IU | Vitamin C: 18mg | Calcium: 322mg | Iron: 5mg