Tomato Spinach Chicken Pasta

Ingredients

• 12 ounces penne pasta (rotini, or other small shaped pasta)
• ⅓ cup sun-dried tomatoes (chopped, drained oil reserved)
• 3 tablespoons olive oil (drained from sun dried tomatoes)
• 1 pound chicken (boneless and skinless, cut into small cubes)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• ½ teaspoon red pepper flakes
• 6 medium tomatoes (chopped)
• 6 cloves garlic (minced)
• 10 ounces spinach (fresh)
• 1 cup Parmesan cheese (freshly grated)

Instructions 

• Cook the pasta: Cook the pasta al dente, according to package instructions.
• Cook the chicken: In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, and cook over medium heat for 5 minutes or until the chicken is no longer pink.
• Finish cooking: Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.
• Combine pasta and sauce: Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.
• Finish and serve: Drizzle some good olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.

Equipment

• Le Creuset 3.75-Quart Braiser

Video

Notes

1. You can use a scoop of pasta water to help with the creaminess of your sauce, this is useful if your pasta gets too dry.
2. Pack this dish with other veggies such as asparagus, broccoli, peppers or even mushrooms.
3. Make this chicken pasta gluten-free by using gluten-free brown-rice penne pasta instead of regular penne.
4. Store this pasta dish in the refrigerator in an airtight container for up to 3 days.
5. Reheat the chicken pasta in the microwave or in a skillet, with a couple of tablespoons water to loosen the sauce and pasta.