8 oz oil-packed sun-dried tomatoes
1 pound boneless skinless chicken breasts, cubed
4 tsp Italian Flare Seasoning
1 tsp smoked paprika
3/4 cup grated parmesan cheese
2 TBSP salted butter
1 medium shallot, chopped
2 cloves garlic, chopped
1 pound short cut pasta
1 cup heavy cream
2 tsp Dijon mustard
2 cups fresh baby spinach
juice of 1 lemon
Drain 3 TBSP of oil from the sun-dried tomato jar into a large pot.
Chop the sun-dried tomatoes and set aside.
Set the pot over medium-high heat. Add the chicken, 3 tsp Italian Flare Seasoning, smoked paprika, salt and pepper.
Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.
To the same pot, butter, shallot, garlic, and 1 tsp Italian Flare Seasoning.
Cook for about 3 minutes.
Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes.
Stir in the cream, mustard, parmesan, spinach, and chopped sun-dried tomatoes.
Add the chicken and any juices left on the plate.
Serve the pasta topped with lemon juice and fresh parmesan.