Chicken Diavolo Pasta

Ingredients

• Pasta

  Corn, dry

  12 oz or 340g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Garlic

  Raw

  2 tsp or 6g

• Butter

  Unsalted

  ¼ cup or 57g

• Heavy whipping cream

  Fluid

  1 ½ cup, whipped or 180g

• Parmesan cheese

  Grated

  1 ½ cup or 150g

• Spinach

  Raw

  2 cup or 60g

• Sun-dried tomatoes

  170g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

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!
5. Recipe by: Christi (source: https://sumofyum.com/recipe/chicken-diavolo-pasta/?epik=dj0yJnU9R1gwVUNENFdSazlhYi1VRk5xajFDTFp2cnJLeFg5S2QmcD0wJm49c2ZpSF96SE5HVmZUaHBGRHlFcnFYUSZ0PUFBQUFBR0FXQ0dV)

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