Prep time: 20 minutes

Cook time: 25-30 minutes

Materials:

• 2 chicken breasts chopped
• 16 oz penne pasta
• 1 cup sun dried tomatoes chopped
• 2 tbsp oil from tomatoes
• 1 large onion chopped
• 3-4 garlic cloves diced
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 2 cups spinach chopped
• 1 tsp chili powder
• 1 tbsp. paprika
• Salt & pepper to taste
• Vegetable oil (enough to coat bottom of skillet)
• 1 cup reserved cooked pasta water

Process:

1. Boil your pasta according to package instructions. Drain the pasta reserving 1 cup of the cooked pasta water and set aside.
2. In a skillet with high sides add in the vegetable oil. Keeping the heat on medium add in the chicken. Season with salt, pepper and paprika. Cook 4-5 minutes stirring occasionally or until chicken is fully cooked through.
3. Using a slotted spoon remove the cooked chicken to a clean plate.
4. Into the same skillet add in the onions. Cook for 3-4 minutes until softened and translucent.
5. Add in the garlic and cook for about 60 seconds or until the garlic becomes fragrant.
6. Add in the sun dried tomatoes along with the reserved tomato oil.
7. Add back in the cooked chicken and mix well to combine.
8. Add in the heavy cream, reserved pasta water and chili powder. Mix well.
9. Add in the mozzarella cheese and spinach and mix well to combine.
10. Take the drained pasta and add that into the mixture. Mix well and let simmer for a few minutes.
11. Remove from heat, let sit for a few minutes, plate and ENJOY!