1. In a medium bowl, season chicken with salt, pepper, 1 tablespoon Italian seasoning, paprika and oregano. Toss to combine. Add flour to bowl and toss to combine.
2. In a large skillet over medium heat, add 1 tablespoon oil from the sun-dried tomato jar. Add chicken and sear until golden on all sides. Remove from the skillet.
3. Add shallot, garlic and remaining tablespoon oil from sun-dried tomato jar. Cook until fragrant, roughly 2 minutes. Add in broth, pasta, chicken and sun-dried tomatoes. Cook over medium heat for 12 minutes.
4. Stir in the remaining tablespoon Italian seasoning, salt, pepper, milk, Dijon, lemon juice, parmesan and spinach. Cook additional 2 minutes.
5. Serve with fresh basil and enjoy!
