Creamy Tuscan Chicken Pasta

Ingredients:

• 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
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Instructions:

1. Bring a large pot of salted water to the boil and cook the 10 ounces short pasta according to package directions to al dente.
2. 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.
3. 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.
4. Meanwhile, in a small bowl, whisk the 3 cups 2% Milk and 2 tablespoons gluten-free flour until no visible lumps.
5. 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.
6. Once the sauce is done, add 3 cups baby spinach (chopped) and stir until wilted.
7. Add cooked pasta together with 1/2 cup Parmesan cheese and stir to combine. Enjoy.