Bucatini With Chicken & Sun-dried Tomatoes

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water, (the water should taste salty).
3. While you are waiting for the water to come up to a boil, heat a skillet or saute pan over medium-high heat for 2 minutes. Cut open the package of chicken (a) and add to the pan. Season with a pinch of salt and pepper. Cook for 90 seconds without stirring. After 90 seconds, gently stir to turn the pieces of chicken over, and cook for another 90 seconds.
4. Now add the mushrooms (b) to the pan. Stir well to mix the chicken with the mushrooms and cook for 2 minutes, stirring occasionally. After 2 minutes, pour the sun-dried tomato sauce (c) over the chicken and mushrooms. Stir well to incorporate the sauce. Turn the heat down to medium-low or low to maintain a simmer.
5. While the chicken & mushrooms are simmering, add the bucatini (d) to the pot of boiling water. Cook for 9 minutes.
6. After 9 minutes, taste one bucatini noodle and if it is cooked to your liking, remove the pot from the heat. (If the pasta is not cooked enough, boil for 1 or 2 more minutes). Then place a strainer in your sink and drain the water from the pasta.
7. Scoop the pasta into the pan of chicken and mushrooms. Mix well to coat the pasta with the sauce.
8. Add the spinach (e) to the pan of pasta. Stir gently 5 or 6 times to incorporate. Taste and add more salt and pepper if you wish.
9. Spoon the pasta on to your serving plates. Garnish with grated parmesan (f) on top.