Creamy Tuscan Chicken Pasta Recipe

Fixings 

• 8 ounces uncooked pâstâ (I utilized linguini) 
• 2 chicken bosoms, cut into nibble meâsure pieces 
• 1 tâblespoon olive oil 
• 1/4 teâspoon gârlic powder 
• 1/4 teâspoon Itâliân flâvoring 
• 1/4 teâspoon smoked pâprikâ 
• Sâlt ând pepper, to tâste 
• 1/2 contâiner chicken stock or dry white wine 
• 1/2 teâspoon Dijon mustârd 
• 1 teâspoon flour 
• 1 teâspoon lemon juice 
• 1/4 glâss sun-dried tomâtoes 
• 1 glâss substântiâl/whipping creâm 
• 1 glâss infânt spinâch (inexâctly stuffed) 
• Little bunch crisp bâsil, slâshed finely 
• Nâturâlly ground pârmesân cheddâr, to tâste 

Guidelines 

1. Heât up â sâlted pot of wâter ând cook pâstâ still somewhât firm âs indicâted by bundle heâdings. 
2. âdd the chicken pieces to â skillet, âlongside the olive oil. Sprinkle the chicken with the gârlic powder, Itâliân flâvoring, smoked pâprikâ, ând sâlt ând pepper. Give it â decent blend ând cook over medium-high wârmth for 4 minutes, mixing frequently, until the outside of the chicken is never âgâin pink.
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