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Creamy Sun-Dried Tomato Chicken Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
8 oz. penne pasta (or any short-cut pasta)
2 Tbsp olive oil
1-1/2 pounds boneless skinless chicken breast
2 tbsp unsalted butter
2 teaspoons garlic, minced
8 oz. sun-dried tomatoes in oil, drained and chopped
3 cups baby spinach
3 cups heavy cream
1/2 tsp salt
1/8 tsp black pepper
1 tsp Italian seasoning
1/2 cup Parmesan cheese, freshly grated
Cook the pasta, according to package directions, until aldente. Drain and set aside.
Season the chicken with salt and pepper on both sides. In a large skillet, heat the olive oil on medium-high heat. Add the chicken and cook on each side for 4-5 minutes or until browned and cooked through and the chicken reaches an internal temperature of 165 degrees.
Place chicken a plate and let the chicken rest for 5 minutes before cutting it into bite-sized pieces and set aside,
Lower the heat to medium, and in the same pan, add the butter, garlic, sun-dried tomatoes and spinach. Once spinach is wilted, add the cream and let it come to a simmer. Remove from heat and add the salt, pepper, Italian seasoning and Parmesan cheese. Add chicken and pasta and stir until well combined. Serve immediately.
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