Ingredients:
1 lb boneless, skinless chicken breasts, sliced into strips
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
8 oz penne pasta, cooked and drained
1 cup fresh spinach, chopped
Fresh parsley, chopped (for garnish)
Directions:
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken strips and season with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté Vegetables:
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Prepare the Sauce:
Stir in the sun-dried tomatoes, heavy cream, and chicken broth. Bring to a simmer.
Add the Parmesan cheese, dried basil, dried oregano, and crushed red pepper flakes (if using). Simmer until the sauce thickens, about 5 minutes.
Combine Ingredients:
Return the cooked chicken to the skillet. Add the cooked penne pasta and chopped spinach. Toss everything together until well-coated and the spinach is wilted.
Serve:
Garnish with fresh parsley and serve hot. Enjoy this creamy, comforting pasta dish!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 650 per serving | Servings: 4 servings
