I just got back from a wonderful trip to my parent’s house in Calgary, Alberta and feel so refreshed and energized for the fall! There’s a crispness in the air back home in Chicago that just makes me so excited for cooler temperatures and fall recipes. I used to SO not be a fall person (I grew up in deserts and the tropics and never had to wear a sweater), but now that I’m a legit Midwesterner, I really appreciate the beauty of seasons. And it’s much easier taking my baby out for walks now that it’s not ridiculously humid and in the high 90s. 🙂

ANYWAYS, I recently shared this pasta on my Insta Stories and decided it was too good not to share on the blog! I LOVE using sun-dried tomatoes with olive oil for pasta and chicken recipes. It’s such a good hack for easy-to-prepare sauces that immediately lends a ton of flavor to any dish. You can also check out my recipe for Chicken & Sun-Dried Tomatoes in a Garlic Cream Sauce.

For this particular recipe, I used Trader Joe’s Organic Brown Rice & Quinoa Fusilli Pasta, which makes this dish healthy, gluten-free, and guilt-free. The pasta is a new find for me; it’s so good and so filling that I seriously cannot believe it’s not real pasta! Love the texture too. Hope you enjoy the recipe, and leave a comment if you plan to try it! It’s GREAT for meal-planning for the week. Just skip the chicken if you want to go veggie 🙂

Ingredients (serves 4) 

1/2 an onion, minced
2 cloves of garlic, grated or smashed
1 box of baby bellas, sliced
6 oz spinach
6 chicken thighs, cut into bite-sized pieces
8.5 oz sun-dried tomatoes with olive oil (I used the Trader Joe’s brand)
1 tbsp butter
2 tbsp olive oil
1/2 cup heavy cream
Trader Joe’s Organic Brown Rice & Quinoa Fusilli Pasta, cooked according to packet directions
1/2 cup pasta water
1 cup parmigiano reggiano
Oregano, red chili flakes, and s&p

Recipe

Heat the butter and olive oil in a large saucepan on medium-high heat. Add the garlic and let brown slightly, then add the onions and stir till golden. Add the chicken thighs and fry each side for a few minutes until almost fully cooked. Then add the mushrooms and sun-dried tomatoes with olive oil. Stir everything together until the chicken pieces are fully cooked and nicely coated with the sun-dried tomatoes and olive oil. Lower the heat and add heavy cream, pasta water, and salt and pepper. Simmer on low heat for five minutes or so until the sauce is nice and thick. Finally, add the spinach, cooked pasta, 1/2 cup of parmigiano reggiano, and seasonings (oregano and lots of red chili flakes for extra spice!). Serve with freshly grated parmigiano reggiano and enjoy for dayzzz!