Creamy Sun-Dried Tomato Pasta
Rub the dry spices on the chicken pieces. In a pot, add water and salt, bring it to a boil. Add pasta and cook al dente, about 8 minutes. Save 1 Cup of pasta water, drain pasta, drizzle with oil to keep it from sticking. In a large skillet add 2 T. of oil on medium high heat, add the chicken and let cook for 3-4 minutes without disturbing, flip, reduce heat to medium and cover. Let it cook for 5-6 minutes more, until done. Remove the chicken and cover with foil. Melt 2 T. of butter and 1 T. of oil in the same skillet over medium heat. Sauté the onion bag and sun-dried tomatoes until onions are tender, 2-3 minutes. Sprinkle 2 T. flour over the mixture and stir, it will be thick. Slowly stir in the liquid mixture. Turn the heat to medium-high and bring it to a low boil and let thicken. Reduce heat to low and stir in the cheeses. Stir in the pasta until well coated and then the spinach. If needed, you can add some pasta water to get it to the right consistency. Add sliced chicken to the top of each dish or you can stir it in.