Tuscan Farfelle with Parmesan Peppercorn Sauce

2 TBS olive oil
1.25 lbs boneless, skinless chicken breasts, cubed

1 medium onion, diced
5 cloves garlic, minced
1 red pepper, diced
3 TBS sun-dried tomatoes, not oil-packed, diced

3 TBS flour
1 tsp fresh ground 3 peppercorn blend (black, green & red)
salt to taste
1/2 c. white wine (Sauvingnon Blanc, Pinot Gris or Pinot Grigio)
2 c. half & half

1 c. baby spinach, stemmed & sliced into 1/8 inch strips

1 c. fresh Parmesan cheese, grated
1 c. shredded 5 cheese Italian blend

1 lb Farfelle (bowtie) pasta, cooked according to package directions

Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add red pepper & sun-dried tomatoes & saute an additional 2 minutes.

Sprinkle flour, pepper & salt over chicken/vegetable mixture; stir to combine. Pour in wine and half & half and bring just to a boil, stirring often. Allow sauce to thicken, stir in spinach, & cook until wilted. Stir in Parmesan & Italian Blend cheeses until well combined & thick. Remove from heat.

Add 1/2 of the cooked pasta cooked pasta to sauce, stirring well to coat. Continue to add pasta until desired ratio of sauce to pasta is reached. (1 lb is too much for my taste, I reserve part of the pasta & add pesto sauce for quick lunch leftovers.)

Serve with additional fresh grated Parmesan.