Creamy Sun-Dried Tomato Pasta

I was recently scrolling through one of my favorite food bloggers sites (https://www.halfbakedharvest.com) and found this recipe. I wanted something different, but was craving pasta. But then again, when do I not crave pasta? Either way this pasta dish will have your taste buds soaring and its so simple! All in one pot.

So, my version isn't so much different than hers, but maybe tastes better?! We'll never know. Give this pasta a try you'll love it. And honestly my favorite part is the Dijon Mustard, it adds a wonder of flavor.

INGREDIENTS:

• 3 boneless, skinless chicken breasts ( cubed)

• 1 Jar Sun-dried tomatoes ( chopped, preserve liquid from jar)

• 3 teaspoons Italian seasoning

• 1 tablespoon Paprika

• Salt and Pepper to taste

• 1 Box Rigatoni (1 LB)

• 1 Cup Parmesan Cheese

• 2 tablespoons butter

• 2 cups spinach

• 1 cup heavy cream

• 1 Shallot ( chopped)

• 3 1/2 cups water

DIRECTIONS:

1. To cook the chicken I use about 2-3 tablespoons of the oil from the sun-dried tomatoes into a large pot or deep skillet. Turn heat to medium high and add chicken, 2 tablespoons italian seasoning, paprika, and salt and pepper. Cook about 6 minutes or until the chicken is browned.

2. Remove Chicken and preserve. Still on medium heat and in the same pot add butter, shallot, and 1 tablespoon of italain seasoning. Cook until fragrant about 3 minutes.

3. Add your water and bring to a boil, then add your box of Rigatoni. Cook pasta until most of the water is absorbed stirring frequently to insure it doesn't stick to the bottom of the pan. About 10 minutes.

4. Stir in the heavy cream, dijon mustard, spinach, sun-dried tomatoes and parmesean cheese. Then add chicken with all the juices and mix well.

5. Serve and add some extra parmesan on top!