Creamy Sundried Tomato and Chicken Pasta
You can never have too many main course recipes, so give Creamy Sundried Tomato and Chicken Pastan a try. For $2.89 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains around 39g of protein, 24g of fat, and a total of 616 calories. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. 55 people found this recipe to be flavorful and satisfying. This recipe from Greens And Chocolate requires baby spinach, salt, chicken breasts, and penne pasta. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is excellent. If you like this recipe, you might also like recipes such as Chicken in a Creamy Parmesan and Sundried Tomato Sauce, Chicken in a Creamy Parmesan and Sundried Tomato Sauce, and creamy sundried tomato and tortellini soup.
Servings: 4
Ingredients:
2 cups baby spinach
1 can fire-roasted diced tomatoes
2 medium chicken breasts, cut into bite-sized pieces
2 cloves garlic, minced
½ cup milk
3 tablespoons olive oil
8 oz penne pasta (or your favorite shape of pasta)
½ teaspoon salt
2 shallots, diced
½ cup sun-dried tomatoes in oil
4 ounces GO VEGGIE Vegan Classic Plain Cream Cheese
Equipment:
food processor
frying pan
pot
Cooking instruction summary:
First, make the sauce:Combine cream cheese, milk, sun-dried tomatoes, and salt in food processor and blend until pureed. Set aside.In large skillet, heat 2 tablespoons of olive oil over medium-high heat.Cook chicken until cooked through. Remove from skillet and set aside.Meanwhile, start a pot of water to cook your pasta. You will want you pasta cooking while you are making the sauce.Add additional tablespoon of olive oil over medium-high heat.Add shallots and cook until softened, about 3-5 minutes.Add garlic and cook another minute.Add diced tomatoes and salt, and cook another 2-3 minutes.Return chicken to the skillet.Add cream sauce, and stir quickly so it incorporates well in the sauce.Let cook over medium heat for a few minutes.Drain pasta and reserve about cup of pasta water.Add pasta to skillet with the sauce, and stir well to combine.Add spinach, stirring well until wilted.Add additional water if you feel the sauce needs thinned out. I added just a couple of tablespoons.Serve immediately and enjoy!
Step by step:
First, make the sauce
1. Combine cream cheese, milk, sun-dried tomatoes, and salt in food processor and blend until pureed. Set aside.In large skillet, heat 2 tablespoons of olive oil over medium-high heat.Cook chicken until cooked through.
2. Remove from skillet and set aside.Meanwhile, start a pot of water to cook your pasta. You will want you pasta cooking while you are making the sauce.
3. Add additional tablespoon of olive oil over medium-high heat.
4. Add shallots and cook until softened, about 3-5 minutes.
5. Add garlic and cook another minute.
6. Add diced tomatoes and salt, and cook another 2-3 minutes.Return chicken to the skillet.
7. Add cream sauce, and stir quickly so it incorporates well in the sauce.
8. Let cook over medium heat for a few minutes.
9. Drain pasta and reserve about cup of pasta water.
10. Add pasta to skillet with the sauce, and stir well to combine.
11. Add spinach, stirring well until wilted.
12. Add additional water if you feel the sauce needs thinned out. I added just a couple of tablespoons.
13. Serve immediately and enjoy!
Nutrition Information:
covered percent of daily need
