Roasted Red Pepper Pasta and Chicken

-1 Bring a large pot of salted water to a boil and cook the pasta as instructed on the package. Reserve 1 cup of pasta water, drain and set aside. 
-1 Prepare the pasta sauce by blending together the drained roasted red peppers, coconut milk, pasta water, tomato paste and spices. You can leave out the sugar and add it in the end if needed. 
-1 Season the chicken thighs with salt, pepper paprika and garlic powder. Heat a large skillet on medium heat then drizzle with olive oil. Use a large enough skillet to be able to prepare the pasta in the same pan.
-1 Cook the chicken for about 4-5 minutes per side on medium heat, until browned. Remove from pan and let rest while you prepare the sauce. 
-1 To the same pan, add in the diced onion and saute for 3-4 minutes. I added in 2 tbsp of water to deglaze the pan after cooking the chicken. Add in the garlic and cook for another 2 minutes.
-1 Pour in the blended sauce with the chopped basil and simmer on low for a couple of minutes. Taste and adjust any seasoning. Depending on the roasted red peppers used, you may need to mix in 1 tsp of sugar to counteract the bitterness. 
-1 Once the sauce is seasoned to your liking, mix in the pasta and spinach and toss together. Dice the cooked chicken and mix it into your pasta
-1 Garnish with extra basil when serving. I love to top mine with a drizzle of chili oil.