Creamy Chicken Rigatoni

For the chicken marinade: In a bowl, mix 1 lb cut up chicken with 2 tbsp olive oil, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp cumin, and 1/2 tsp paprika. Mix well and store in the fridge until ready to cook.

Cook your pasta of choice (rigatoni is suggested) al dente according to package directions.

For the sauce (in a large, deep pan): Start by sautéing olive oil, 3 tsp minced garlic, 1/2 chopped white onion, and 1 chopped red bell pepper for 5-6 minutes or until fragrant. Add in 1 tbsp tomato paste, 1/4 cup chicken broth, 1/2 cup chopped sun dried tomatoes, 2 cups fresh spinach, 0.5 tsp garlic powder, 1 tsp Italian seasoning, 0.5 tsp paprika, salt, and pepper to taste. Mix well and sauté for a few minutes. Add in 2 cups of your cream of choice (canned coconut cream if dairy-free).

While your sauce simmers on LOW heat (for 10 minutes), cook your marinated chicken in a different pan over some olive oil. This should take no more than 6-7 minutes, depending on the size of your chicken chunks.

After the sauce has simmered for 10 minutes, add the cooked pasta into the sauce. Remove from heat (the sauce will thicken as it cools). Add in the cooked chicken and 1/2 cup Parmesan cheese. Stir everything together, let sit for a moment, and then serve.