Description
A delicious creamy pasta dish with chicken, spinach, and sun-dried tomatoes.
Ingredients
Scale
- 1 ½ pound Boneless Skinless Chicken Breasts (cut into bite size pieces)
- 2 Tablespoons Butter
- 1 Yellow Onion (chopped)
- ½ teaspoon Pepper
- 2 teaspoons Salt
- 3 cloves Garlic (minced, or 1 Tablespoon minced garlic)
- ½ cup Sun Dried Tomatoes (drained)
- 2 Tablespoons Tomato Paste
- 6 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- ½ teaspoon Red Pepper Flakes
- 8 ounces Medium Pasta Shells
- 2 cups Spinach (packed and chopped)
- 1 cup Heavy Cream
- ½ cup Grated Parmesan Cheese
Instructions
- Heat a large stock pot or dutch oven over medium high heat. Add the butter and melt.
- Add in the diced chicken and onions. Season it with salt and pepper. Saute for about 5-7 minutes until the chicken is browned on both sides.
- Add in the garlic and cook for about 30-60 seconds until you can smell the garlic.
- Add in the sun dried tomatoes and tomato paste. Cook, stirring often, until the tomato paste is slightly darkened in color (approximately 2-3 minutes).
- Stir in the chicken broth, Italian seasoning, and red pepper flakes. Bring the mixture to a boil.
- Stir in the pasta shells. Reduce the heat to a simmer. Cook, stirring occasionally, until the pasta is cooked to al dente (about 10-12 minutes).
- Add in the chopped spinach, heavy cream, and the grated parmesan cheese. Cook, stirring often, until the spinach is wilted and cream is heated through.
- Serve warm topped with more parmesan cheese (if desired) and enjoy!
Notes
- This recipe can be easily customized by adding other vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg