10 ounces short pasta (gluten-free if needed, whole wheat, or lentil pasta )
1.5 pounds boneless skinless chicken breast (chopped into bite-sized pieces)
2 tablespoons olive oil (or use the oil from the sun-dried tomatoes)
3-4 garlic cloves (minced)
2 teaspoons Italian seasoning
Kosher salt and ground pepper (to taste)
8 ounces sun-dried tomatoes (in oil drained and chopped)
3 cups 2% Milk (any other milk, or use lite coconut cream)
2 tablespoons gluten-free flour (or corn starch)
3 cups baby spinach
1/2 cup Parmesan cheese
Instructions:
Bring a large pot of salted water to the boil and cook the 10 ounces short pasta according to package directions to al dente.
Chop 1.5 pounds boneless skinless chicken breast into 1-inch pieces and place into a bowl. Stir in the 2 tablespoons olive oil, 3-4 garlic cloves (minced), 2 teaspoons Italian seasoning, and Kosher salt and ground pepper.
Heat a large frying pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook undisturbed for 2-3 minutes or until golden brown. Stir in the 8 ounces sun-dried tomatoes (chopped) and continue to cook until cooked through, about 5-7 minutes.
Meanwhile, in a small bowl, whisk the 3 cups 2% Milk and 2 tablespoons gluten-free flour until no visible lumps.
Pour the milk mixture over the cooked chicken in the pan, and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.
Once the sauce is done, add 3 cups baby spinach (chopped) and stir until wilted.
Add cooked pasta together with 1/2 cup Parmesan cheese and stir to combine. Enjoy.