Ingredients

Sauce

• 1 ½ cups half and half, or heavy cream
• 1 ¼ cup chicken broth
• ½ chicken bouillon cube
• 2 teaspoons honey
• 1 teaspoon hot sauce, I use Frank’s
• 1 teaspoon Dijon mustard
• ¾ teaspoons EACH: onion powder, parsley, dried oregano, basil

Chicken & Pasta

• 1 pound boneless skinless chicken breast
• Salt and pepper, to taste
• ½ cup dry white Chicken Broth
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1/3 cup sundried tomatoes, oil reserved
• ¾ cup parmesan cheese, freshly grated
• 4 tablespoons cream cheese, softened
• 2 cups packed spinach
• ¾ pound ziti

Instructions

1. In a large measuring cup with a spout, combine all of the sauce ingredients and set the mixture aside. Pat the sundried tomatoes dry and roughly chop them. Measure the remaining ingredients before you start cooking.
2. Slice the chicken breasts lengthwise so they form 2–3 thinner pieces. Place plastic wrap over the chicken and use a meat mallet to tenderize both sides. Pat the chicken dry, cut it into bite-size pieces, and season with salt and pepper.
3. Heat 1–2 tablespoons of the reserved oil from the sundried tomatoes in a large skillet over medium-high heat. Add the chicken and cook until it develops a golden color on all sides, about 5–7 minutes. Remove the chicken from the skillet and set it aside.
4. While continuing with the next steps, bring a large pot of water to a boil. Once boiling, add salt to the water (½ tablespoon Kosher salt is recommended).
5. Pour the chicken broth  into the same skillet used for the chicken and reduce the heat to medium. Use a silicone spatula to scrape up any bits from the bottom and sides of the pan. Allow the chicken broth to simmer until it reduces by half, about 3–4 minutes.
6. Add the butter and minced garlic to the skillet and cook for 1 minute. Stir in the tomato paste and flour and continue stirring constantly for 2 minutes.
7. Slowly pour in the sauce mixture prepared earlier, adding it in small splashes while stirring continuously.
8. Stir in the chopped sundried tomatoes. Bring the sauce to a boil, then lower the heat. Add the cream cheese and let it warm and melt into the sauce.
9. Let the sauce simmer partially covered while the pasta cooks. Prepare the ziti according to the package instructions until al dente, then drain.
10. Gradually sprinkle the Parmesan cheese into the sauce while stirring. Add the spinach and allow it to wilt and heat through for about 1 minute.
11. Return the cooked chicken to the skillet along with any juices that collected on the plate.
12. Add the drained pasta gradually until you reach your preferred balance of pasta and sauce. (Using slightly less than ¾ pound is often ideal.) The sauce will continue thickening as it sits. Serve warm.

  Helpful Notes

• Cream Cheese:
  If the cream cheese is firm, soften it quickly by microwaving it in 10-second intervals on low power. It should soften but not melt.
• Pasta Options:
  Ziti works well, but other shapes such as penne, cavatappi, medium shells, farfalle, or rigatoni can also be used.
• Sun-Dried Tomatoes:
  Plain varieties are ideal since the sauce already contains herbs. Regular diced tomatoes can be used instead if desired. Olive oil can replace the oil from the jar.
• Hot Sauce:
  This ingredient enhances flavor but does not make the dish spicy.
• Parmesan Cheese:
  For the best melting and flavor, grate Parmesan from a block rather than using pre-shredded cheese.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze for up to 3 months.
• The dish reheats well after freezing.

Nutrition Calories: 575kcal | Carbohydrates: 57g | Protein: 32g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 768mg | Potassium: 882mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1725IU | Vitamin C: 9mg | Calcium: 230mg | Iron: 2mg