Chicken Diavolo Pasta Recipe

INGREDIENTS

• 12 ounces bow tie pasta cooked and drained
• 1 lb. fresh boneless skinless chicken breasts cut into bite-sized pieces.
• 2 tbsp olive oil
• 1/2 tsp Cayenne Pepper adjust to your personal preference.
• 1/2 tsp crushed red pepper flakes adjust to your personal preference.
• 2 tsp minced garlic
• 1/4 cup unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups Parmesan cheese
• 2 cups Fresh Baby Spinach chopped or torn with stems removed.
• 6 ounces sun-dried tomatoes chopped
• optional:  Salt and pepper to taste
• Chicken Diavolo Pasta

INSTRUCTIONS

1. First, cut the chicken into bite-sized pieces. Then, chop the spinach and sun-dried tomatoes. While you are making the Chicken Diavolo, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
2. In a large saute pan, over medium heat, add the olive oil and cayenne pepper. Swirl to combine. Cook the chicken in the spicy oil until fully cooked, about 8 minutes but times may vary.
3. Once the chicken is fully cooked, reduce the heat to medium-low and add the butter and garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted. Add the heavy cream and crushed red pepper flakes the pan and simmer for 5 minutes.
4. Reduce heat to low, then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Finally, stir in the spinach and sun-dried tomatoes and drained pasta. Serve hot and enjoy!

Recipe source: sumofyum