Spinach and Sun-Dried Tomato Chicken Pasta
A vibrant and creamy pasta dish featuring tender chicken, fresh spinach, and sun-dried tomatoes, providing a comforting culinary experience.
Ingredients
Main Ingredients
- 2 pieces juicy chicken breasts, sliced into tender pieces
- 8 oz pasta, cooked to perfection Fettuccine or penne recommended
- 2 cups fresh spinach, bright and leafy Can substitute with frozen spinach, thawed and drained
- 1/2 cup sun-dried tomatoes, packed in oil and roughly chopped
- 3 cloves garlic, minced Be careful not to burn the garlic
- 1 cup heavy cream Can substitute half with low-fat yogurt or cashew cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil For sautéing
- Salt and freshly cracked black pepper, to taste
- Fresh basil leaves, for garnish Optional
Instructions
Preparation
- Fill a large pot with salted water and bring it to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, drizzle olive oil over medium heat. Add the sliced chicken breasts and season with salt and pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, about 6-7 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and sauté for about a minute until aromatic. Add the chopped sun-dried tomatoes and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts.
Sauce Making and Combining
- Pour in the heavy cream, stirring it into the mixture as it simmers. Gradually add Parmesan cheese, mixing until it melts and enriches the sauce.
- Return the cooked pasta and chicken to the skillet, tossing to ensure every piece is coated with the creamy sauce.
- Plate the dish and garnish with fresh basil and extra Parmesan if desired.
Notes
Serve with a green salad or garlic bread. For lighter variations, consider using whole grain pasta or replacing half of the cream.