Sun-Dried Tomato Chicken Pasta
Creamy Tuscan-style pasta with chicken, sun-dried tomatoes, and spinach.
650
Calorie
45g
Protein
58g
Carb
26g
Fat
Ingredients
- 1 lb penne pasta
- 1 lb chicken breast
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil
- 4 tbsp butter
- 1/4 cup flour
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp dried parsley
- 1/4-1/2 tsp crushed red pepper flakes
- 1 1/4 cups chicken broth
- 2 cups milk (not skim)
- Salt and pepper
- 1 cup freshly grated parmesan
- 2.5 oz baby spinach
- 1/3 cup fresh basil, chopped
Instructions
- 1
Cook pasta al dente according to package. Drain and rinse with cold water.
- 2
Season and cook chicken breast, then slice. Set aside.
- 3
In a skillet, sauté sun-dried tomatoes in their oil for 1-2 minutes. Add garlic for 30 seconds.
- 4
Push to the side, add butter, and whisk in flour for 1-2 minutes until golden.
- 5
Add all spices: dried basil, garlic powder, Italian seasoning, parsley, and red pepper flakes.
- 6
Gradually whisk in broth and milk. Cook until sauce slightly thickens.
- 7
Stir in parmesan and spinach until spinach wilts.
- 8
Add pasta and chicken, toss to coat.
- 9
Garnish with fresh basil and extra parmesan.
Pro Tip
Don't burn the flour when making the roux! This makes great leftovers.