Marry Me Chicken Penne

Instructions

1. 1

   Use dry penne with an 8-minute package cooking time and finely grated Parmesan. Drain the oil-packed sun-dried tomatoes, measure 60 g and chop them; mince the garlic. Cut the raw chicken into strips about 5 mm thick and 3 cm long.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium heat for 1 minute. Add the sun-dried tomatoes, garlic, dried basil and red pepper flakes; stir for 1 minute.

3. 3

   Add the chicken, dry penne, 650 ml water and salt to the same skillet. Stir, cover and increase the heat to high. Bring to a steady boil, allowing about 4 minutes.

4. 4

   Remove the lid and reduce to medium heat. Cook at a steady, uncovered simmer for the package's 8-minute cooking time, stirring thoroughly every minute so the penne cooks evenly without sticking. Check that the pasta is tender and the thickest chicken strips reach 165°F/74°C on a food thermometer.

5. 5

   Reduce the heat to medium-low. Stir in the cream and spinach and cook uncovered for 1 minute, stirring until the spinach wilts. Turn off the heat, stir in the Parmesan and let stand uncovered for 1 minute so the sauce thickens and clings to the pasta. Divide among four plates.