Tuscan Chicken Pasta

1. Drain 1 (7- to 8-ounce) jar oil-packed sun-dried tomatoes and thinly slice. Mince 3 garlic cloves and finely chop 1 tablespoon fresh rosemary leaves. Finely grate 2 ounces Parmesan cheese (about 1 cup).

2. Place 1 boneless, skinless chicken breast inside a gallon zip-top bag. Use the flat side of a meat mallet or a rolling pin and pound until 1/2-inch thick. Repeat with the second chicken breast.

3. Bring a large pot of heavily salted water to a boil. Add 1 pound dried penne pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain the pasta and set aside.

4. Meanwhile, pat the chicken dry with paper towels and season chicken all over with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon olive oil in a 12-inch or larger high-sided skillet over medium-high heat until shimmering. Add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer to a cutting board. When cool enough to handle, cut the chicken into 1/2-inch-thick slices.

5. Cook 4 sliced sausages in the same skillet over over medium heat until the fat has rendered out and the sausage is browned, 6 to 10 minutes, flipping halfway through. Place on a paper towel-lined plate.

Add the garlic, rosemary, and sundried tomatoes, and cook over medium heat until fragrant, about 1 minute. Stir in 2 (14.5-ounce) cans diced tomatoes and their juices and scrape any browned bits from the bottom of the skillet. Add 5 ounces baby spinach, and cook, stirring occasionally, until the spinach is wilted, 2 to 3 minutes.
7. Add 1 cup heavy cream, 1/2 cup reserved pasta water, the Parmesan cheese, and 1/2 teaspoon kosher salt. Bring to a simmer, and cook, stirring occasionally until the sauce has reduced and thickened slightly, 6 to 8 minutes. Taste and season with more salt as needed.

8. Add the pasta, chicken, and sausage to the skillet, and toss to combine with the sauce. Add more pasta water a splash at a time to loosen sauce if needed. Serve warm and top with additional grated Parmesan cheese, if desired.