Sun dried tomatoes have been underrated for most of my life. I have no one to blame but myself as, for some reason, I assumed I just didn’t like them for years on end. Regardless of the reason, I’m glad those days are over!

Below you’ll find a recipe I adapted from this one. My version uses parmesean instead of goat cheese and quite a bit more garlic. You can never have too much garlic.

What You’ll Need::

• 2 chicken breasts, butterflied
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 tsp extra-virgin olive oil
• 1 small red onion, thinly sliced
• 1/2 cup thinly sliced sun dried tomatoes
• 4 cloves garlic, minced
• 1-1/3 cups sodium-reduced chicken broth
• 1/2 cup white wine
• 2 tbsp butter
• 12 oz whole wheat spaghettini or whole wheat capellini
• 5 cups baby spinach
• 1/2 cup shredded parmeasean

What to Do::

1. Chop your onions, garlic, and basil
2. Sprinkle chicken with half each of the salt and pepper.
3. In large nonstick skillet, heat half of the oil over medium-high heat; brown and cook chicken until no longer pink inside, about 6 minutes.
4. Transfer to cutting board; cut into pieces.
5. Add remaining oil to pan and cook onion over medium heat until browned, about 5 minutes.
6. Stir in sun-dried tomatoes and garlic; cook for 1 minute.
7. Stir in chicken broth and wine & bring to a boil. Reduce heat and simmer for 2 minutes
8. Stir in butter. Return chicken and any juices to pan; sprinkle with remaining salt and pepper.
9. Meanwhile, cook pasta according to box directions. When it’s time to drain, reserve about 1/2 cup of the pasta water.
10. Toss in spinach, chicken mixture and enough of the reserved cooking liquid to coat.
11. Sprinkle with parmesean and serve immediately!