Season the heck out of the chicken thighs with salt, pepper, paprika, chili powder and cayenne powder. Let it sit for a couple of minutes.
Heat the olive oil in a cast iron skillet (any skillet will be ok), then add/cook the chicken.
When chicken is done, remove from pan and set aside on a plate.
Add butter to the pan and melt.
Add onion and garlic, stir for about 2 minutes until transparency.
Add the wine and simmer for about 3 minutes.
Stir in the entire jar of sun dried tomatoes with oil.
Simmer for about a minute, then add flour and stir for another minute.
Stir in the chicken broth, milk and Italian herbs and simmer again for, yup, another minute.
Stir in cooked macaroni and simmer until the sauce thickens. About 5 minutes.
Once sauce thickens, add spinach and stir until the spinach wilts.
Mix in the cheese and been very well.
Add the chicken and top with some more Parmsean cheese.
Enjoy!
