Mozzarella Chicken Pasta with Sun-dried Tomatoes

Method

1. 1

   Cook the pasta according to the package. Once the pasta is done cooking reserve 1/2 cup of the pasta water and set aside. Rinse the pasta under cold water and set aside.

2. 2

   In a small bowl combine the salt, pepper and paprika and rub the chicken tenders with the spices. Set aside.

3. 3

   In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the minced garlic and sun-dried tomatoes and sauté for 1 to 2 minutes. Add the cubed chicken and continue cooking until the chicken is no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.

4. 4

   In the same skillet dd the crushed red pepper, half and half, shredded mozzarella cheese and let simmer on low until the sauce thickens up, continuing to stir while it cooks. If you want to thin it at all add the reserved pasta water.

5. 5

   Add the spinach stir and let simmer until the spinach is wilted, about 2 minutes. Add the pasta, chicken in and mix well. Garnish with parsley and basil, freshly shredded mozzarella cheese and parmesan cheese, and crushed red pepper.