Ingredients:

• 8 ounces spaghetti or fettuccini 
• 1 pound boneless skinless chicken breast
• 1/2 cup chopped Sun-Dried Tomatoes – in oil (save oil)
• 1 cup chopped fresh spinach
• 1/2 cup grated parmesan cheese
• 3 tablespoons Avocado Oil
• 1 tablespoon Butter
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika
• Salt and Black Pepper – to taste

Directions:

• Cook the pasta according to package directions
• Reserve a cup of the pasta water, then drain and set aside.
• Drain and reserve the oil from the jar of sun-dried tomatoes.
• Chop the tomatoes in small pieces.
  Season chicken with garlic powder, salt, pepper, and smoked paprika on both sides.
• In a 3.5 qt. Sauté Pan, heat 2 tablespoons of the reserved oil and butter over medium-high heat.
• Add chicken to the pan and cook until cooked through and golden brown, approximately 5-6 minutes per side.
• Transfer chicken to a plate and set aside.
• In the same skillet, add the remaining reserved oil, and the chopped sun-dried tomatoes
• Sauté for 1 minute.
• Add in the spinach and Parmesan cheese
• Bring to a gentle simmer, and cook for 1-2 minutes or until slightly thickened. Taste and adjust seasoning as desired.
• Slice the chicken into strips. Add the cooked pasta and chicken to the sauce. Toss until the pasta is well coated with the sauce.
• Add 1/2 to 1 cup of the reserved pasta water to reach your desired consistency. 
  
• Serve immediately. If desired, garnish with fresh basil and additional Parmesan cheese.

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