Ingredients
– 8 oz. pasta (penne or fusilli works great)
– 1 lb. chicken breast, diced
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 cup spinach, fresh or frozen
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Large skillet or frying pan
– Knife and cutting board
– Measuring cups and spoons
– Wooden spoon or spatula
Step-by-Step Instructions
To start off, I fill a large pot with water, add a pinch of salt, and bring it to a boil while I prepare the chicken. In a skillet, I heat up the olive oil on medium heat and toss in the diced chicken. Cooking it until it’s golden brown and no longer pink usually takes about 6-7 minutes. The aromas of the chicken sizzling in the oil fill my kitchen with tasty anticipation. Once the chicken is done, I remove it from the pan and set it aside. (See the next page below to continue steps…)