Ingredients:

  • 1.5 lbs chicken breast, sliced into thin 1-inch strips
  • 12 oz penne or fettuccine pasta
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp sun-dried tomato oil
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes, julienned
  • 3 cups fresh baby spinach
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions (al dente). Reserve 1 cup of starchy pasta water before draining.
  2. Heat the sun-dried tomato oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper. Sear the chicken in a single layer until a crust forms on both sides, about 5-7 minutes until golden brown and no longer pink. Remove chicken from the pan and set aside.
  3. Reduce the skillet heat to medium. Add the julienned sun-dried tomatoes and minced garlic. Sauté for 60 seconds until the garlic is fragrant and nutty.
  4. Pour in the heavy cream, dried oregano, and red pepper flakes. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.
  5. Add the cooked pasta, grated Parmesan, and 1/4 cup of the reserved pasta water to the skillet. Toss continuously until the sauce emulsifies and coats the pasta evenly.
  6. Fold in the baby spinach and the cooked chicken. Allow the residual heat to wilt the spinach for about 1-2 minutes until bright green and tender. Serve immediately.