One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken
User Reviews
5
One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken
Description
The recipe begins by sautéing chicken with garlic, Italian seasoning, and optional red pepper flakes for a slight kick. Sun dried tomatoes add concentrated tomato flavor without excess moisture. Pasta cooks directly in chicken broth, absorbing flavor as it softens. Adding an arrowroot slurry thickens the simmering liquid into a creamy sauce without heaviness. Fresh baby spinach and chopped basil stir in last, wilting gently to preserve their bright color and mild taste. Shredded mozzarella and Parmesan cheese melt into the sauce, while Greek yogurt blends in for a smooth finish and a balancing tang. The result is a rich, hearty pasta dish with tender chicken and fresh greens in a creamy, flavorful sauce ideal as a standalone meal.
Ingredients
- 2 teaspoons olive oil
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/3 cup tomatoes drained and excess oil blotted off with paper towels, sun dried
- 8 ounces whole wheat pasta I used bowties, or gluten-free pasta
- 3 cups chicken broth low sodium
- 2 teaspoons arrowroot powder see note, dissolved in 2 teaspoons of water
- 2 cups baby spinach packed
- 2 tablespoons basil finely chopped, fresh
- 1/2 cup mozzarella cheese shredded, part skim
- 1/4 cup Parmesan Cheese shredded
- 1/3 cup Greek yogurt plain, non-fat
Instructions
- In a large skillet over medium high heat add the olive oil and chicken. Season with salt, pepper, Italian seasoning and red pepper flakes. Cook until the chicken is no longer pink.
- Add in the garlic and sun dried tomatoes and cook another 1-2 minutes.
- Add in the chicken broth and pasta and stir until combined. Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
- Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
- Remove from the heat and add the mozzarella, parmesan cheese, spinach and stir until the spinach starts to wilt.
- Stir in the Greek yogurt until everything is combined. Taste for seasoning then serve immediately.
Notes
- Arrowroot powder can be substituted with cornstarch.
- If gluten is not a concern, use 1 tablespoon flour sprinkled in step 2 before adding broth and pasta to help thicken the sauce.
- Use low-sodium chicken broth to better control the dish's saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 69mg | 23% |
| Sodium | 336mg | 14% |
| Potassium | 904mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 221mg | 22% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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