Ingredients
- 1½ lb thin chicken cutlets, cut into ½-inch cubes
- 1 tsp garlic powder
- ⅛ tsp sweet paprika
- ¼ tsp onion powder
- ¼ tsp sugar
- ½ tsp salt
- Black pepper, to taste
- 3 Tbsp olive oil
- 3 shallots, thinly sliced
- Approximately 6 oz frozen spinach
- 1½ Tbsp flour
- Approximately ¾ cup water
- ¼ tsp chili crisp (optional)
- ¼ cup chicken broth
- ⅓ cup chopped sun-dried tomatoes, drained
- ¾ Tbsp tomato paste
- 12 oz pasta of choice
Directions
- Heat the olive oil in a large, deep skillet over medium heat. Add the shallots and sauté until crispy.
- Add the frozen spinach, mix well, and sauté for 2 minutes. Add the chicken cubes, garlic powder, paprika, onion powder, sugar, salt, pepper, and tomato paste. Cook, stirring, until the chicken is cooked through.
- Meanwhile, cook the pasta in salted water until al dente, then drain.
- Whisk the flour into the ¾ cup water with the chili crisp. Pour into the skillet along with the chicken broth. Reduce the heat to low and simmer gently for 10–15 minutes, stirring occasionally.
- Add the cooked pasta and sun-dried tomatoes. Continue cooking over low heat for 3–5 minutes, stirring gently, until the sauce is silky and coats every noodle.
- Serve hot and enjoy! 🤍
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