Sort ingredients
butlsu
QR Code
Listen
Pdf
Bring a large saucepan of water to boil over high heat. Add 8 ounces spaghetti; cook, stirring occasionally, until al dente, about 7 minutes. Remove from heat, stir in spinach until wilted. Reserve ¼ cup of the cooking water; drain the pasta mixture.
Meanwhile, heat 2 tablespoons sun-dried tomato oil in a large skillet over medium heat until shimmering. Add onion and ¾ teaspoon salt; cook, stirring often, until translucent, 2 to 3 minutes. Add chicken; cook, stirring occasionally, until lightly browned on all sides, 5 to 6 minutes. Stir in sun-dried tomatoes, ¾ teaspoon Italian seasoning and ¼ teaspoon crushed red pepper; cook, stirring constantly, until the tomatoes are deep red, about 2 minutes.
Add ½ cup wine, scraping the bottom of the pan to loosen browned bits; cook until most of the wine has evaporated, about 2 minutes. Stir in ½ cup water; bring to a boil over medium heat. Cook, uncovered and stirring occasionally, until slightly reduced, about 2 minutes.
Stir in ¾ cup cream; cook until the sauce begins to bubble around the edges and is slightly thickened, 2 to 4 minutes. Add the pasta mixture; toss to coat. Remove from heat. Add ⅓ cup Parmesan; toss to incorporate, adding the reserved ¼ cup cooking water, 1 tablespoon at a time, to loosen, if needed. Sprinkle with 2 tablespoons basil.