Sundried Tomato Pesto Pasta

Chicken:

2 chicken breasts diced small

1 tbsp olive oil

1 tsp dry basil

1 tsp paprika

1 tsp garlic powder

1/2 tsp salt

Pesto pasta

1 box GF pasta

6.7 oz jar of sun dried tomato pesto I used felippo berio

1/4 purple onion diced small

1 cup fresh spinach

1 3/4 cup heavy cream

3/4 cup Parmesan cheese

Optional 1/2 cup pasta water

1. Cook the pasta in generously salted water for al dente according to the package instructions.
2. Once the pasta is done cooking, remove the pasta and reserve about half a cup of pasta water just in case your sauce is too thick at the end. This isn’t always used, but it is great to have on hand.
3. Dice the chicken into half an inch pieces. Place the chicken into a medium sized bowl and season it with the dry ingredients: basil, garlic powder, salt, & paprika
4. In a large sauté pan, on medium high heat, add the olive oil. Sauté the chicken for 3 to 4 minutes per side until the internal temperature reaches 165°. Then, remove the chicken from the pan and set aside.
5. To the same pan, lower the heat to medium, add the diced purple onion. Allow this to cook until the onions become translucent. About 3 minutes.
6. Then add the spinach. Stir this really well then add the sun-dried tomato pesto sauce, and heavy cream. Continue to stir until it begins to slightly bubble. Around this time, it should begin to thicken.
7. Once the sauce thickens, add in the Parmesan cheese and stir well. Once everything is combined and creamy, add back in the chicken and cooked pasta. If your sauce is too thick, at this point, you can add 2 tablespoons of pasta water at a time until your desired consistency has been met.
8. Stir well and enjoy!