8ounces whole wheat pastaany shape you like (recommended: bowtie or linguini)
1 1/2poundsboneless skinless chicken breastscut into bite-sized pieces
1jarjulien-cut sun dried tomatoes in olive oil(7 ounces) drained
1/2teaspoon dried oregano
1/2teaspoonkosher saltplus additional for cooking the pasta
1/4cupdry white winesuch as Pinot Grigio or low sodium chicken stock
1/2cupfreshly grated Parmesan cheeseplus additional for serving
Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
Meanwhile, melt the butter in a large, deep skillet over medium heat. Once skillet is hot, add the chicken and cook until light golden brown on all sides, about 3-4 minutes. Reduce heat to medium low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.
Leftover Sun Dried Tomato Pasta will keep in the refrigerator for 2 days. Reheat gently in the microwave, topped with a little drizzle of chicken stock or heavy cream to keep it from drying out.