Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup basil pesto
  • 1/4 cup heavy cream
  • 1/2 cup reserved pasta cooking water
  • 1/2 cup grated Parmesan cheese
  • 3 cups baby spinach
  • 1/4 cup sun-dried tomatoes, julienned
  • 1 tsp lemon juice
  • 12 oz penne or fusilli pasta

Instructions:

  1. Boil a large pot of salted water. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining the pasta.
  2. Heat olive oil in a skillet over medium-high heat. Add cubed chicken, salt, and pepper. Sauté for 5-7 minutes until chicken develops a golden-brown crust. Stir in minced garlic during the last 60 seconds.
  3. Reduce heat to medium-low. Stir in pesto, heavy cream, and sun-dried tomatoes. Toss in the cooked pasta and reserved pasta water, stirring until the sauce is glossy. Fold in baby spinach and lemon juice for 60 seconds until spinach just begins to wilt. Remove from heat and sprinkle with Parmesan.