Spinach and Sun-Dried Tomato Chicken Pasta
Easy sun dried tomato chicken pasta made with penne, boneless skinless chicken breast for a flavorful, practical CookPassport meal.
Ingredients
- 10 oz penne
- 1 lb boneless skinless chicken breast diced
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1/3 cup sun-dried tomatoes sliced
- 1 cup chicken broth
- 3/4 cup half-and-half
- 1/2 cup grated Parmesan
- 3 cups baby spinach
- 1/2 tsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta until al dente, reserving 1/2 cup pasta water.
- Season chicken and cook in olive oil over medium-high heat until browned and cooked through; transfer out.
- Cook garlic and sun-dried tomatoes for 30 seconds.
- Add broth and half-and-half and simmer 3 minutes.
- Stir in Parmesan, spinach, chicken and drained pasta.
- Loosen with reserved pasta water as needed and serve.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.