Tuscan Chicken Pasta

A delicious and quick meal made with chicken breasts and penne pasta served in a creamy sauce of sun-dried tomatoes, spinach, and spices.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 6 servings

Boil 3 cups pasta in a pot of salted water according to the package instructions. Cook al dente (soft but still a bit firm). Drain the pasta through a strainer then set aside.
Add 1 tablespoon olive oil to a large pan over medium high heat. Add in the 2 chopped chicken breasts, 4 minced garlic cloves, ½ teaspoon onion powder, and ½ teaspoon italian seasoning. Cook until chicken turns white and is no longer pink on all sides. Add chicken to a bowl and set aside.
Add the ½ cup chicken broth and 1 teaspoon flour to a separate pot, reducing the heat to medium. Stir until the flour dissolves.
Add in 2 cups heavy cream, 4 oz cream cheese, ¾ cup grated parmesan cheese and ½ cup sun dried tomatoes. Slowly stir until the cream cheese melts.
Stir in 2 cups spinach. Cook until the spinach wilts and reduces in size.
Add the cooked pasta and stir in. Then add the cooked chicken. Stir everything together and let heat for 1-2 minutes. Serve immediately.

Refrigerate - First, let the dish cool completely to room temperature. Add it to an airtight container and store it in the fridge for up to 3-4 days. I don’t recommend freezing this recipe as the dairy will create a grainy texture that just won’t taste the same.

To Reheat - I like to give it a splash of water just before microwaving for 2-3 minutes, stirring halfway through. You can also reheat this on the stove in a pot.

The nutritional information provided is an estimate and is per serving.

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