This is one of those dishes that I randomly made using leftovers in the fridge, and the flavour is so good that I needed to share it with you. This chicken, mushroom, spinach, and sun-dried tomato pasta is easy to make, cheap, and amazing. You can change it up to make it your own or try it exactly as is. Thanks for watching, and enjoy.

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➖ Recipe ➖

Ingredients -

250g (8.8oz) - Pasta of Choice
1 Tbsp (20ml) - Sun-Dried Tomato Oil
8-10 - Chicken Tenderloins
1 tsp (4g) - Sweet Paprika 
1/4 tsp (0.2g) - Chilli Flakes
1 Tbsp (14g) - Unsalted Butter 
1 - Shallot, Diced
6 - Garlic Cloves, Thinly Sliced 
200g (7.05oz) - Portobello Mushrooms
2g (0.1oz) - Flat Leaf Parsley, Chopped
2g (0.1oz) - Oregano, Chopped
2g (0.1oz) - Basil, Chiffonade 
100g (1/2 Cup) - Sun-Dried Tomatoes, Chopped
350ml - Thickened Cream
60g (2.2oz) - Baby Spinach 
1/2 Cup (40g) - Parmesan Cheese, Grated
Seasoning to Taste 

Method -

Bring a pot of salted water to a boil. Add the pasta and cook for 1 minute less than the packet instructions. Drain and reserve the pasta water. 

Add the chicken, paprika, salt, and pepper in a bowl. Mix to combine. Place a pan over medium-high heat, add the sun-dried tomato oil or regular olive oil, and sear the chicken for 2 minutes on each side. Remove and chop into bite-sized pieces. 

Place the same pan back over medium-high heat. Add unsalted butter, shallot, and mushrooms. Salt to taste and sauté for 5-6 minutes, or until the mushrooms have browned and the moisture has evaporated. Add the garlic and sauté for 1 minute. 

Add flat-leaf parsley, oregano, basil leaves, thickened cream, sun-dried tomatoes, salt, and pepper. Mix well and bring to a boil. Reduce heat to low and simmer for 5-6 minutes or until the cream has reduced and thickened. 

Add baby spinach and cook for 1-2 minutes or until wilted. Check and adjust seasoning. Add cooked pasta and parmesan cheese and mix well. Adjust consistency to your liking with reserved pasta water. Remove from heat. 

Serve in bowls and garnish with chopped flat-leaf parsley or torn basil leaves. Sprinkle with cracked black pepper and grated Parmigiano Reggiano. Dig in. 

Video, Hosted, Directed and Edited By Jack Ovens

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