Chicken Diavolo

1 box of Fusilli Pasta

1 lb of boneless chicken breasts, cut into bite-size pieces

2 tbsp olive oil

1/2 tbsp of chili powder (feel free to add more or less)

1 tbsp of crushed pepper flakes or ground chili (add more or less)

2 cloves of garlic, minced

1/4 cup of unsalted butter

1.5 cup of heavy cream

1.5 cup of mix parmesan and pecorino cheese, grated

2.5 cups of spinach (add more for preference) 

8 or 10 oz of sun dried tomatoes 

Garlic salt and pepper for additional flavor 

Note: You can use cayenne pepper instead of chili powder if you don't have one or the other. We used ground chili but pepper flakes is fine too! It's less "spicy" as well. Feel free to adjust to your liking on the ingredients and portions.

Directions

1. Cut the chicken into bite-sized pieces then chop the sun-dried tomatoes into medium size pieces or leave as is depending on how you want them

2. In a large sauté pan, over medium heat, add the olive oil and chili powder. Swirl to combine. Cook the chicken in the spicy oil until fully cooked for about 8 minutes but times may vary (8-10 mins)

3. Cook pasta in the meantime (6-8 mins)

4. Once the chicken is fully cooked, reduce the heat to medium-low and add the butter and garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted. Add the heavy cream and ground chili the pan and simmer for 5-6 minutes

5. Reduce heat to low, then add your cheese to the pan and whisk/stir quickly to combine. Add in the spinach and sun-dried tomatoes and drained pasta

This recipe was inspired by Sum of Yum. To view her version click here