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Sun Dried Tomato Chicken Pasta
This easy weeknight recipe for sun dried tomato pasta with chicken, spinach, and Parmesan is filling, creamy, and ready in just 20 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 627 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.