Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 12 oz penne or fusilli pasta
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, julienned
  • 1/2 cup low-fat milk
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 cups fresh baby spinach
  • 1/2 cup reserved pasta water

Instructions:

  1. Pat chicken strips dry with paper towels. Toss with Italian seasoning, garlic powder, smoked paprika, and sea salt until evenly coated.
  2. Heat extra virgin olive oil in a large skillet over medium-high heat. Sear chicken in batches for 3 minutes per side until a golden-brown crust forms. Remove chicken and set aside.
  3. Boil pasta in a large pot of salted water according to package directions until just shy of al dente. Reserve 1/2 cup of starchy pasta water before draining.
  4. In the same skillet used for the chicken, sauté minced garlic and julienned sun-dried tomatoes for 1 minute until fragrant.
  5. Pour in the low-fat milk, scraping the bottom of the pan to release the brown bits. Bring to a gentle simmer.
  6. Add the cooked pasta and the reserved pasta water to the skillet. Toss vigorously.
  7. Sprinkle in the Parmigiano-Reggiano while stirring constantly until the sauce becomes velvety and clings to the pasta.
  8. Add the baby spinach to the skillet and stir until wilted. Add the chicken (and any juices from the plate) back into the pan. Give it one last toss and serve immediately.