Ingredients

For the Chicken:

• 3 boneless skinless chicken thighs.
• ¾ tablespoon smoked paprika.
• 1 tablespoon Italian seasoning.
• ¾ teaspoon salt.
• ¼ teaspoon black pepper.
• 1 tablespoon sun-dried tomato oil from the sun-dried tomato jar.

For the Pasta:

• 12 oz farfalle pasta.
• 2 tablespoons butter.
• 2 tablespoons dried shallots.
• 2 tablespoons minced garlic.
• 1 tablespoon minced onion.
• 3 tablespoons Bob's Red Mill 1:1 gluten-free flour.
• 2 cups chicken broth.
• 1 cup heavy cream.
• 1 cup shredded parmesan.
• ¼ cup diced sun-dried tomatoes.
• 2 tablespoons tomato puree.
• 1 cup cut spinach.
• 1 tablespoon Italian seasoning.
• ½ teaspoon smoked sweet paprika.
• ½ teaspoon salt.
• Chopped fresh basil for garnish.

Instructions:

Chicken

• Clean and pat dry chicken. Season with paprika, Italian seasoning, salt and pepper.
• Heat sun-dried tomato oil in a skillet; sear chicken for 3 minutes on both sides.
• Heat sun-dried tomato oil in a skillet; sear chicken for 3 minutes on each side. Cover and cook over medium-low heat for 6 to 10 minutes, until the internal temperature reaches 165°F.
• Put aside to cool.

Pasta

1. Cook pasta until al dente, drain, and set aside.
2. Fry shallots, onion, garlic, sun-dried tomatoes, tomato paste, and seasonings in melted butter for 2 minutes. Stir in flour.
3. Add chicken broth, heavy cream, and spinach; cook until thickened and spinach wilts. Add Parmesan until creamy.
4. Finely dice the chicken and toss with the pasta in the sauce. Garnish with basil and serve.