30 Minutes Sun Dried Tomato Pasta with Chicken and Mozzarella
User Reviews
0.0
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Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
4 servings
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Calories
845 kcal
-
Course
Main Course, Dinner
30 Minutes Sun Dried Tomato Pasta with Chicken and Mozzarella
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Sun-dried tomato pasta is hearty, rich, flavorful chicken pasta recipe that can be made in under 30 minutes. It has a chewy, sweet intense tomato flavor sun-dried tomato with creamy chicken, and loads of baby spinach. This family favorite dish is perfect for a weeknight dinner.
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Ingredients
- 1 pound pasta any shape you like
- 1 pound chicken breasts
- 4 oz sun dried tomatoes soaked in olive oil
- 1 tablespoon butter
- 3 cloves garlic
- 2 tablespoon flour
- ¼ cup dry white wine
- 1 cup half and half
- ¾ to 1 teaspoon smoked paprika divided
- 1 teaspoon salt divided
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 6 oz baby spinach
- 1 tablespoon fresh basil leaves
- ½ teaspoon red pepper flakes
- ¾ cup mozzarella cheese
- ¼ cup Parmesan Cheese
Instructions
- Cook pasta according to packet instructions, until al-dente. Reserve ½ cup of pasta cooked water. Drain pasta and set aside.
- In a large skillet or pot drain out olive oil in which sun dried tomatoes are soaking. Heat the oil, add chicken breasts, and sprinkle ½ teaspoon of smoked paprika and ¼ teaspoon of salt over the chicken.
- Constantly stir and cook chicken for 2 to 3 minutes until chicken turns white.
- Add butter to the pan along with minced garlic.
- Sauté and cook for 30 seconds.
- Add drained sun dried tomatoes and cook for a minute until fragrant.
- Sprinkle flour, stirring constantly, and cook for 2 minutes until flour is cooked through. Remember to keep stirring to prevent flour from burning at the bottom of the pan.
- Pour white wine, stir, and allow it to simmer down for 1 to 2 minutes or until the sauce in the pan begins to thicken.
- Reduce heat to medium, pour half and half, and stir well.
- Season sauce with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon smoked paprika, and 1 teaspoon Italian seasoning.
- If the sauce begins to thicken a lot, adjust by pouring little pasta water.
- Add cooked pasta, baby spinach and stir until combined.
- Cook for a minute, then add fresh basil leaves, red chili flakes. Stir well to combine.
- Turn off the heat, add freshly grated mozzarella and Parmesan cheese. Fold pasta until cheese melts.
- Adjust seasoning if required.
- Finally serve immediately hot sprinkle with fresh basil, Parmesan, and red pepper flakes if desired.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition Information
Show Details
Calories
845kcal
(42%)
Carbohydrates
101g
(34%)
Protein
51g
(102%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
122mg
(41%)
Sodium
1126mg
(47%)
Potassium
1502mg
(43%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
5173IU
(103%)
Vitamin C
44mg
(49%)
Calcium
348mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 845 kcal
% Daily Value*
| Calories | 845kcal | 42% |
| Carbohydrates | 101g | 34% |
| Protein | 51g | 102% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 1126mg | 47% |
| Potassium | 1502mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 5173IU | 103% |
| Vitamin C | 44mg | 49% |
| Calcium | 348mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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