1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1/2 cup sun-dried tomatoes, chopped 1/2 cup chopped spinach 1/2 cup chopped bell pepper (any color) 1/2 cup chopped onion 2 cloves garlic, minced 1 (12-ounce) can evaporated milk 1/2 cup grated Parmesan cheese 1/4 cup all-purpose flour Salt and pepper to taste 1 pound pasta (your favorite shape)Instructions:
1.
Season the chicken with salt and pepper.
2.
Heat a large skillet over medium heat.
3.
Add the chicken to the skillet and cook until golden brown on all sides.
Remove from the skillet and set aside.
4.
Add the sun-dried tomatoes, spinach, bell pepper, onion, and garlic to the skillet.
Cook until the vegetables soften, about 5 minutes.
5.
In a separate bowl, whisk together the evaporated milk, Parmesan cheese, and flour.
6.
Gradually whisk the milk mixture into the skillet with the vegetables.
7.
Bring to a simmer and cook until the sauce thickens, about 10 minutes.
8.
Return the chicken to the skillet and stir to coat in the sauce.
9.
Cook until the chicken is cooked through, about 5 minutes more.
10.
Meanwhile, cook the pasta according to the package directions.
11.
Drain the pasta and add it to the skillet with the chicken and sauce.
12.
Stir to combine and heat through.
13.
Serve immediately topped with additional Parmesan cheese, if desired.
Enjoy your creamy and flavorful Tuscan chicken pasta!