Tuscan Chicken Pasta Recipe

Measure and prep all ingredients. 

Prepare the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, about 10 minutes.

Prepare the Tuscan chicken. In a bowl, add the all-purpose four, dried oregano, dried thyme, granulated garlic, paprika, salt and pepper. Whisk to combine. 

Slice the chicken breasts into 1½-2 inch cubes. 

Add the sliced chicken to the bowl and toss until evenly coated. 

In a large saucepan over medium heat, add one tablespoon of extra virgin olive oil and unsalted butter. Once the butter melts, add the chicken and cook until golden brown on the outside, about 6 minutes. Remove the chicken from the pan and set aside.

Add the remaining tablespoon of olive oil and unsalted butter. Once the butter melts, add the sliced bell pepper and onions and cook until softened.

Add the garlic and the tomato paste. Cook until the tomato paste turns slightly darker. 

Deglaze the pan with the white wine, scraping up the browned bits in the bottom of the pan. Cook until the wine is reduced by half. 

Whisk in the chicken stock, Dijon mustard and the red pepper flakes. Simmer until slightly thickened, about 5 minutes.

Add the sundried tomatoes and heavy cream. Bring to a simmer and cook for 3 minutes. 

Add the cooked chicken back to the pan and cook until the chicken is cooked through and the sauce is thickened. 

Stir in the baby spinach and Parmesan cheese. Cook until wilted. Taste and season the sauce with salt and pepper. 

Drain the pasta and toss with the sauce. 

Garnish with extra Parmesan cheese and finely chopped parsley. Serve and enjoy!