Sun Dried Tomato Pasta with Chicken

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1-2 minutes less than the package directions for a perfect al dente texture.
2. Heat 1 tbsp (15ml) of tomato oil in a skillet over medium-high heat. Add the cubed chicken breast, seasoning with salt and pepper. Sear until golden-brown and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
3. In the same skillet, add the remaining 2 tbsp (30ml) of tomato oil. Lower heat to medium and add minced garlic and red pepper flakes. Sauté for 1 minute until the garlic is fragrant and translucent.
4. Stir in the sliced sun-dried tomatoes, cooking for 2 minutes to soften them and release their oils.
5. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
6. Stir in the grated Parmesan cheese and fresh baby spinach, stirring until the cheese is melted and spinach is wilted.
7. Gradually whisk in the reserved pasta water to create a glossy emulsion. Fold in the cooked pasta and seared chicken.
8. Garnish with fresh basil chiffonade and extra Parmesan cheese before serving.