Ingredients

• 8 ounces uncooked pasta
• 2 chicken breasts cut into bite-size pieces
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon smoked paprika
• Salt & pepper to taste
• 1/2 cup chicken broth 
• 3–4 cloves garlic minced
• 1/2 teaspoon Dijon mustard
• 1 teaspoon flour
• 1 teaspoon lemon juice
• 1/4 cup sun-dried tomatoes
• 1 cup heavy/whipping cream
• 1–2 cups baby spinach (loosely packed)
• Small handful fresh basil chopped finely
• Freshly grated parmesan cheese to taste

Instructions

1. Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions.
2. While the pasta cooks, heat a skillet over medium-high heat and add the olive oil and chicken pieces. Season the chicken with garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Stir well and cook for about 4 minutes, until the exterior is no longer pink. Remove the chicken from the skillet and set aside.
3. Pour the chicken broth into the same pan, then add the garlic, Dijon mustard, flour, and lemon juice. Stir or whisk until smooth and allow the mixture to bubble gently for about a minute.
4. Stir in the sun-dried tomatoes and heavy cream. Let the sauce simmer for 2 minutes.
5. Return the chicken to the skillet and continue cooking for a few more minutes, until the chicken is fully cooked and the sauce thickens slightly. Avoid overcooking.
6. Add the basil and spinach, stirring until the spinach wilts, about 1 minute. Taste the sauce and adjust seasoning with additional salt & pepper if needed.
7. Drain the pasta and toss it directly with the sauce. Serve right away, topped with freshly grated parmesan cheese.

• Julienned sun-dried tomatoes packed in oil were used for this recipe. Be sure to drain them before adding to the sauce.