TUSCAN CHICKEN PASTA

Ingredients

• 3 tablespoons olive oil
• 1 ¼ pounds boneless, skinless chicken breasts, cut into small pieces
• 12 ounces fettuccine pasta noodles
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• ¼ teaspoon red pepper flakes
• ⅔ cup low-sodium chicken broth
• 1 ½ cups heavy cream
• ¾ cup grated Parmesan cheese
• 4 cups baby spinach
• ⅔ cup sun-dried tomatoes, pickled in oil, but drained and chopped
• Salt and pepper to taste

Instructions

2 tablespoons olive oil place in a large skillet over medium heat. Add the chicken and fry until golden brown on both sides and cooked through. about 3 minutes per side. Arrange the cooked chicken on plates. Meanwhile, bring a large pot of water to the boil.
Add the remaining tablespoon of olive oil to the pan over low heat.Add garlic, oregano, parsley, basil, marjoram, and red pepper flakes and cook, stirring constantly, for 1 minute.
Increase the heat to medium-low and add the chicken stock and heavy whipping cream. Simmer and reduce for about 8 minutes, stirring frequently.
While simmering, cook the pasta until al dente (according to package directions) and drain well.
Reduce the heat to low and slowly add the Parmesan, stirring until it melts.Add the spinach and continue cooking until wilted. Add the sun-dried tomatoes, cooked chicken and cooked pasta and stir to combine. For best results, serve promptly.

Notes

Cut the chicken into fairly thin, even pieces rather than cubes so that it cooks completely while browning.
Any medium-sized pasta that holds the sauce well is suitable.Think fettucine, rigatoni, penne, pappardelle or rotini.
Do not pour all the pasta water down the drain. Reserve some to thin the sauce. If you have a habit of always forgetting to do this, just place a large bowl under the strainer. Store a small amount of pasta water in a jar to reheat leftovers.Use freshly grated Parmesan cheese for better melting and the best flavor.
Do not boil chicken broth and cream. Bring to the boil and simmer for about 10 minutes, stirring frequently.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Heat the leftovers in the microwave on low power, adding a little pasta water to thin the sauce if necessary.

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