- 16 ounces whole grain penne pasta, cooked and drained
- 1 tablespoon olive oil
- 1 ¼ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 2 teaspoon dried Italian seasoning, divided
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup dry white wine
- 3 tablespoons unsalted butter
- 1 jar (8.5 ounces) sun-dried tomatoes in oil, drained and roughly chopped
- 5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 ½ cups reduced-sodium chicken broth
- 1 ½ cups heavy cream
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 cup freshly grated Parmesan cheese
- 1 ½ cups baby spinach leaves
- Optional Garnishes: Fresh basil leaves, sprinkle of black pepper, sprinkle of Parmesan cheese
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Heat a large, deep skillet over medium-high heat. Add olive oil and chicken pieces. Season with 1 teaspoon Italian seasoning, salt, and pepper. Stir to combine.
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Cook chicken, stirring occasionally, for 5-7 minutes, or until chicken is golden brown and cooked through. Remove chicken to a plate and set aside.
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To the same skillet, add the white wine and simmer for 2 minutes, until the wine is reduced by half, scraping the bottom of the skillet with a wooden spoon to release any browned bits from the chicken.
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Add butter, and once melted, add sun-dried tomatoes and garlic. Cook for about 30 seconds, or until fragrant.
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Sprinkle in the flour and whisk to combine. Add the chicken broth and then the heavy cream, whisking as you pour. Season with the remaining Italian seasoning, paprika, onion powder and garlic powder.
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Add the parmesan cheese; whisk to combine well. Stir and simmer for 3-4 minutes, until thicken enough to coat the back of a wooden spoon.
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Add the cooked chicken, along with any juices that accumulated on the plate, cooked pasta, and spinach. Continue to stir and cook for about 1 minute, until the spinach has wilted.
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Serve hot, with desired garnishes.