Chicken Diavolo Pasta

INGREDIENTS

12 ounces bow tie pasta cooked and drained
1 lb. fresh boneless skinless chicken breasts cut into bite-sized pieces.
2 tbsp olive oil
1/2 tsp Cayenne Pepper adjust to your personal preference.
1/2 tsp crushed red pepper flakes adjust to your personal preference.
2 tsp minced garlic
1/4 cup unsalted butter
1 1/2 cups heavy cream
1 1/2 cups

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2 cups Fresh Baby Spinach chopped or torn with stems removed.

6 ounces sun-dried tomatoes chopped

optional: Salt and pepper to taste

INSTRUCTIONS

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.
In a large saute pan, over medium heat, add the olive oil and cayenne pepper. Swirl to combine. Cook the chicken in the spicey oil until fully cooked, about 8 minutes but times may vary.
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.
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!

RECIPE NOTES

If you do not like spicy, just reduce or omit the cayenne and you will still have a very tasty chicken pasta. However, if you really like spicy, then spice it up with some extra cayenne!