Marry Me Chicken Pasta

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Pat the sundried tomatoes dry and roughly chop them. Measure out remaining ingredients before beginning.

Slice the chicken in half lengthwise to create 2 to 3 thinner slices. Cover with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into bite-size pieces and season with salt and pepper.

Heat 1 to 2 tablespoons of reserved oil from sundried tomatoes in a large skillet over medium-high heat. Add the chicken and sauté until golden on all sides, 5 to 7 minutes. Remove and set aside.

As you continue with the following steps, bring a large pot of water to a boil. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)

Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Simmer until reduced by half, 3 to 4 minutes.

Add the butter and the garlic and cook for 1 minute. Add the tomato paste and the flour and stir continuously for 2 minutes.

Add the sauce mixture (from step 1), in small splashes, stirring continuously.

Add the sundried tomatoes. Bring to a boil, then reduce heat to low. Add the cream cheese and let it heat through and melt.

Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.

Gradually sprinkle the Parmesan cheese into the sauce. Add the spinach and allow it to heat through for 1 minute.

Add the chicken along with any juices from the plate.

Add the drained pasta gradually, until your desired pasta-to-sauce ratio is obtained. (I prefer slightly less than ¾ lb.) The sauce will continue to thicken upon standing. Serve!