Ingredients:
8 ounce jar of sun-dried tomatoes in olive oil chopped (I used Mezzetta brand)
2 chicken breasts
Salt, Pepper, Garlic with Paprika seasoning (I add paprika to Kinder’s SPG)
1/2 shallot diced
1/2 yellow onion diced
3-4 garlic cloves minced
3 tbsp tomato paste
1/2 cup of white wine
Salt and Pepper to taste
1.5 cups of chicken stock
3/4-1 lb. of cavatappi pasta (I like DeCecco brand)
3/4-1 cup of heavy cream
1/4 cup of grated Pecorino Romano cheese
3 tbsp of basil pesto (I used Mezzetta brand but you could make your own)
2 cups of baby spinach large chopped
Extra Virgin olive oil
Cooking Instructions:
Start by chopping 2 chicken breasts into 1 inch chunks and season with SPG and paprika. In a pan on medium high heat add all the olive oil from the sun-dried tomato jar and saute the chicken until done. Remove the chicken from the pan and add a tablespoon of olive oil if needed. Lower heat to medium and saute the onions and shallots for about 3 minutes then add in the minced garlic and saute for another minute. Add in the tomato paste and cook out the rawness for another minute then add in the sun-dried tomatoes for another minute or so. De-glaze with the white wine until reduced by almost half and season with salt and pepper to taste. Add in the chicken stock and continue reducing. This is a good time to add the pasta to salted, boiling water. Add in the heavy cream to the sauce and cook down for another couple minutes, season with salt if needed. Mix in the Pecorino Romano until dissolved, add in the basil pesto, spinach and the cooked chicken, mix until well combined. Add in the pasta when just before al dente and finish cooking in the sauce adding a little pasta water to help bring it all together. Dish it up and grate on some fresh Pecorino Romano and enjoy one of my favorite pasta dishes ever!
Cook Time: 30 mins