Creamy Chicken Pasta with Sun-Dried Tomatoes and Spinach

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings


For chicken pasta:
1 lb chicken breasts, sliced into strips
4 garlic cloves, minced
1/2 cup sun-dried tomatoes (I used unsulfured kind)
1/2 tsp paprika
8 oz penne pasta
1 cup spinach
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
Salt and pepper to taste (for chicken)
1/2 cup milk
1 cup heavy cream
1 cup mozzarella cheese, shredded
1 tsp salt
1/2 cup reserved cooked pasta water (if runnier sauce is desired)


In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add sun-dried tomatoes with garlic and sauté for 2 minutes. Remove tomatoes from the pan.
Add sliced chicken breast, season it with salt and pepper to taste, and cook for about 4 minutes on each side until browned. Remove the chicken onto a plate.
To make the sauce, add milk, heavy cream, salt and mozzarella cheese and allow them to blend for 2-3 minutes.
Add spinach to the mixture and allow it to wilt. Add the chicken and sun-dried tomatoes back into the pan and mix everything well.
Cook pasta according to package instructions and reserve some cooked pasta water. Drain pasta and add it to the skillet with the sauce and chicken. Mix everything well.

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