One pot chicken spinach pasta with sun-dried tomato sauce
Fast, easy, and delicious, creamy one pot chicken spinach pasta with sun-dried tomatoes is perfect for weeknight cooking.
Servings: 4 servings
Calories: 569kcal
Ingredients
- 1 lb. boneless skinless chicken breast 454g
- ½ lb. short pasta penne, fusilli, ziti, farfalle / 227g
- 2 cups chicken stock or broth 500ml
- ½ cup light cream or half and half 125ml
- 1 cup sun-dried tomatoes in oil, drained, pureéd
- 2 cloves garlic minced
- 1 large shallot diced (or 1/2 of a red onion)
- 1 tablespoon butter
- 3 cups baby spinach lightly packed / 90g
- ½ cup grated or shredded parmesan cheese 50g
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons Italian parsley chopped, for garnish, optional
Instructions
- In a large skillet, melt butter over medium heat. Season chicken with half of the salt and pepper, add to pan and cook until golden brown (about 6-8 minutes). Flip chicken over.
- Add the shallots and garlic, cook until softened. Add chicken stock, cream, sun dried tomato puree and pasta. Stir to combine.
- Cover, lower heat to medium low, and cook until pasta is al dente. (The cooking time for your pasta will vary depending on the type of pasta - check the box for cooking times)
- Remove from heat, take chicken out of the pan and set aside. Add spinach, the remaining salt & pepper, and half of the cheese. Stir and cover to wilt spinach. Slice the chicken into thin, even pieces.
- Add sliced chicken back to the pan and sprinkle with remaining cheese, and herbs, if desired.
Notes
- If you do not have a small food processor, you can very finely chop the sun-dried tomatoes instead. Then proceed with the recipe as written.
Nutrition
Serving: 1g | Calories: 569kcal | Carbohydrates: 67g | Protein: 44g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 1483mg | Potassium: 1795mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2615IU | Vitamin C: 20mg | Calcium: 192mg | Iron: 5mg