Sun Dried Tomato Chicken Pasta

Name: Sun Dried Tomato Chicken Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 ounces whole wheat pasta; 1 tablespoon unsalted butter; 1 ½ pounds boneless skinless chicken breasts; 1 jar julienne-cut sun dried tomatoes packed in olive oil; 3 cloves garlic; ½ teaspoon dried oregano; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ teaspoon cayenne pepper; ¼ cup dry white wine; ⅔ cup whipping cream; ½ cup freshly grated Parmesan cheese; 2 cups baby spinach

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
627 kcal
Course
Main Course
Cuisine
Italian, American

Sun Dried Tomato Chicken Pasta

Iris Warren

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This easy weeknight recipe for sun dried tomato pasta with chicken, spinach, and Parmesan is filling, creamy, and ready in just 20 minutes!

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Ingredients

Servings

8 ounces whole wheat pasta any shape you like (recommended: bowtie or linguini)
1 tablespoon unsalted butter
1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
1 jar julienne-cut sun dried tomatoes packed in olive oil (7 ounces) drained
3 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon kosher salt plus additional for cooking the pasta
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ cup dry white wine (such as Pinot Grigio) or low sodium chicken stock
⅔ cup whipping cream
½ cup freshly grated Parmesan cheese plus additional for serving
2 cups baby spinach

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Instructions

Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
Meanwhile, melt the butter in a large, deep skillet over medium heat. Once the skillet is hot, add the chicken and cook until lightly golden brown on all sides, about 3-4 minutes.
Reduce heat to medium-low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.

Notes

TO STORE: Refrigerate leftover sun dried tomato pasta in an airtight container for up to 2 days.
TO REHEAT: Warm gently in the microwave, topped with a little drizzle of chicken stock or heavy cream to keep it from drying out.
TO FREEZE: Freeze the pasta in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4) Calories 627kcal (31%) Carbohydrates 40g (13%) Protein 50g (100%) Fat 27g (42%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 182mg (61%) Potassium 795mg (23%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 2303IU (46%) Vitamin C 8mg (9%) Calcium 205mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 627 kcal

% Daily Value*

Serving	1(of 4)
Calories	627kcal	31%
Carbohydrates	40g	13%
Protein	50g	100%
Fat	27g	42%
Saturated Fat	14g	70%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	182mg	61%
Potassium	795mg	17%
Fiber	6g	24%
Sugar	2g	4%
Vitamin A	2303IU	46%
Vitamin C	8mg	9%
Calcium	205mg	21%
Iron	1mg	6%