- 16 oz Large Shell Pasta (or sub for your favorite short noodle)
- 2 Chicken Breasts, cut into bite size pieces
- ½ tsp Garlic Powder
- Salt & Pepper to taste
- 1 tbsp Olive Oil
- ¼ tsp Italian Seasoning
- 1 small Onion, diced
- ½ Cup Chicken Broth
- ½ Cup Heavy Cream
- ½ Cup Sundried Tomatoes, drained and chopped
- ¾ Cup Parmesan Cheese
- 1 Cup Baby Spinach
- 5-6 Basil leaves, julienned
- Boil a pot of salted water. Cook the pasta according to package instructions until al dente.
- Season chicken with garlic powder, salt and pepper and toss to combine.
- Add oil to a skilled over medium high heat. Allow to cook undisturbed for 3 minutes per side or until chicken is cooked through and has a nice golden sear. Be sure not to overcrowd your pan.
- Stir in onion, Italian seasoning, sundried tomatoes, chicken broth and heavy cream. Let the sauce simmer, stirring occasionally, until liquid is reduced by half and thickens slightly.
- Remove from heat, add the spinach, basil and parmesan cheese and combine. Add drained pasta and toss to coat. Serve immediately.