Creamy Tuscan Chicken Pasta by Megonneil

Ingredients

• 60 g dry pasta
• 125 g chicken breast, diced
• 40 g sun-dried tomatoes, chopped
• 1/2 small onion, finely diced
• 40 ml single cream
• 1 packed handful spinach (about 30 g)
• 10 g parmesan, grated
• 1 tsp garlic seasoning
• 1 tsp chicken seasoning
• 1/2 tsp onion salt
• 1/2 tsp dried parsley
• 1/4 tsp black pepper
• 1 tsp all-purpose flour
• 1 tsp olive oil
• Salt, to taste

Instructions

1. Cook the pasta in salted boiling water for 8-10 minutes until al dente, then drain and reserve 2 tablespoons of pasta water.
2. Heat the olive oil in a skillet over medium-high heat, then cook the diced chicken with chicken seasoning, garlic seasoning, and black pepper for 5-7 minutes until browned and cooked through.
3. Add the onion and sun-dried tomatoes, then sauté for 2-3 minutes until the onion softens and the tomatoes become fragrant.
4. Sprinkle in the flour and stir for 30 seconds, then pour in the cream and 2-3 tablespoons of water or reserved pasta water; simmer for 1-2 minutes until lightly thickened.
5. Stir in the spinach and parmesan, then cook for 1 minute until the spinach wilts and the sauce turns glossy.
6. Add the drained pasta and toss for 1-2 minutes until fully coated, adding a splash more pasta water if needed to loosen the sauce.
7. Taste and finish with onion salt and parsley, then serve hot.