Sun Dried Tomato Chicken Florentine Pasta

• ziti or other pasta↗8 ounce
• butter↗1 tablespoon
• . chicken, cut into bite sized pieces↗1 lb
• all purpose seasoning mix for the chicken1 tablespoon
• cayenne↗0.25 teaspoon
• jar DeLallo sun dried tomatoes, drained↗7 ounce
• cloves garlic↗3
• heavy cream↗1 cup
• Mozzarella cheese↗0.5 cup
• Parmesan cheese↗0.5 cup
• spinach↗2 cup
• chicken broth↗0.5 cup
• Salt to taste↗

Step-by-step instructions

1. 1

   Cook the pasta according to package directions. Drain and set aside.

2. 2

   Heat the butter in a skillet over medium high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.

3. 3

   Drain the oil from the sun dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and sauté for a few minutes, until fragrant. You will probably still get some of the oil from the sun dried tomatoes – that’s okay.

4. 4

   Stir in the heavy cream and let the mixture come to a slow simmer. Add the mozzarella cheese and parmesan cheese. Stir until the cheese is melted and incorporated.

5. 5

   Stir in the cooked pasta and spinach – the spinach will start to cook down almost immediately. If needed, add in the chicken broth, a little at a time, to thin out the sauce. Season with salt to taste.