Ingredients:

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 12 oz mild Italian sausage, casings removed
  • 2 tbsp olive oil
  • 1 lb linguine or penne pasta
  • 3 cups fresh baby spinach
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken and sausage, cooking without stirring for 3-4 minutes to create a brown crust. Break up the sausage and stir until the chicken is cooked through and golden. Remove meat from the pan and set aside.
  3. In the same skillet, add the diced shallot and garlic. Sauté for 1-2 minutes until fragrant and translucent.
  4. Stir in the sun-dried tomatoes and dried oregano, cooking for another 60 seconds to release the oils.
  5. Lower heat to medium and pour in the heavy cream. Stir constantly, scraping the bottom of the pan to incorporate the fond. Simmer for 3-5 minutes until the sauce thickens slightly.
  6. Stir in the Parmesan cheese until melted. Fold in the baby spinach and cooked pasta, adding reserved pasta water as needed to reach desired sauce consistency. Season with salt and black pepper to taste.