Spinach and Sun-Dried Tomato Chicken Pasta
A delightful fusion of flavors, this creamy pasta dish with chicken, spinach, and sun-dried tomatoes is perfect for family meals or entertaining guests.
Servings 4 servings
Calories 600kcal
Ingredients
For the Pasta
- 8 oz pasta (your choice – spaghetti, penne, or fusilli) Choose your favorite pasta for this dish.
For the Chicken
- 2 pieces chicken breasts (sliced into tender pieces)
- 2 tablespoons olive oil To enhance overall flavor.
- Salt to taste Salt
- Pepper to taste Pepper
For the Sauce
- 1 cup heavy cream Create a luscious, creamy sauce.
- 1/2 cup grated Parmesan cheese For a savory twist.
For the Vegetables
- 2 cups fresh spinach Vibrant and full of nutrients.
- 1/2 cup sun-dried tomatoes (packed in oil, chopped) For rich flavor.
- 3 cloves garlic (minced) For an aromatic kick.
Garnish
- to taste Fresh basil For a fragrant garnish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Cooking the Chicken
- Heat olive oil in a large skillet over medium heat. Add the sliced chicken, seasoning with salt and pepper. Cook for about 6-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
Sautéing the Vegetables
- In the same skillet, add minced garlic and sauté for about a minute. Then add sun-dried tomatoes and spinach, cooking for 2-3 minutes until spinach wilts.
Making the Sauce
- Pour in the heavy cream and stir gently as it simmers. Add the grated Parmesan cheese and let it melt, adjusting seasoning with salt and pepper.
Combining
- Add the cooked pasta and chicken back into the skillet. Toss gently to coat everything with the creamy sauce.
Serving
- Plate the dish, garnishing with fresh basil and additional Parmesan if desired. Serve warm.
Notes
For a lighter version, consider using whole wheat pasta or a lighter cream. You can also add other vegetables for more nutrients.