Creamy Sun Dried Tomato Chicken Pasta

Adapted from Recipe Runner.

Ingredients:

• 1 TBSP olive oil
• 1 lb. boneless skinless chicken breasts, cut into bite size pieces
• 1/2 tsp. garlic powder
• 1 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes, optional
• Salt and freshly ground black pepper, to taste
• 1/2 c. shallots, diced
• 2 garlic cloves, grated
• 1/3 c. sun dried tomatoes, drained and chopped
• 7-8 oz. uncooked fusilli or penne pasta
• 2 1/2 c. chicken broth
• 4 c. (6 oz.) packed baby spinach
• 1/4 c. (2 oz.) low fat cream cheese, room temperature
• 1 c. whole milk
• 1/4 c. shredded parmesan cheese
• 1/4 c. fresh basil, chopped

Directions:

1. Prep Seasoning: In a small bowl add the garlic powder through salt and pepper and set aside.
2. Prep Shallots, Garlic, and Sun Dried Tomatoes: In a bowl, add the diced shallots, grated garlic, and chopped sun dried tomatoes.
3. Prep Parmesan Cheese: Grate parmesan cheese.
4. Prep Basil: Chop basil.
5. Cook Chicken: Heat a large skillet over medium-high heat; add the olive oil; when the olive oil is hot add the chicken in a single layer and season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes. Sauté the chicken for 6-8 minutes or until it’s cooked through. Remove the chicken onto a plate.
6. Cook Shallots, Garlic, and Sun Dried Tomatoes: If needed, add additional oil to the pot. Add in the shallots, garlic, and sun dried tomatoes. Sauté for 2 minutes.
7. Add Chicken Broth: After 2 minutes, add the chicken broth. Scrape up any brown bits from the bottom of the pan and bring it to a boil. 
8. Add Pasta: Once the broth begins to boil, add the pasta and lower the heat to medium. Cook the pasta until it’s al dente, 15-20 minutes, stirring often. During the last minute of cooking, add in the spinach and stir until it’s wilted. 
9. Add Cream Cheese and Parmesan Cheese: Stir in the cream cheese and Parmesan until they’re melted and fully incorporated.
10. Add Chicken and Milk: Add the chicken back into the pot along with the milk. Stir everything until the sauce thickens and it’s heated through, 3-5 minutes. Taste for seasoning. Remove the pasta from the heat and top it with fresh basil and extra Parmesan cheese.

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Creamy Sun Dried Tomato Chicken Pasta

Recipe by RC

Ingredients

• 1 TBSP olive oil

• 1 lb. boneless skinless chicken breasts, cut into bite size pieces

• 1/2 tsp. garlic powder

• 1 1/2 tsp. Italian seasoning

• 1/4 tsp. red pepper flakes, optional

• Salt and freshly ground black pepper, to taste

• 1/2 c. shallots, diced

• 2 garlic cloves, grated

• 1/3 c. sun dried tomatoes, drained and chopped

• 7-8 oz. uncooked fusilli or penne pasta

• 2 1/2 c. chicken broth

• 4 c. (6 oz.) packed baby spinach

• 1/4 c. (2 oz.) low fat cream cheese, room temperature

• 1 c. whole milk

• 1/4 c. shredded parmesan cheese

• 1/4 c. fresh basil, chopped

Directions

• Prep Seasoning: In a small bowl add the garlic powder through salt and pepper and set aside.
• Prep Shallots, Garlic, and Sun Dried Tomatoes: In a bowl, add the diced shallots, grated garlic, and chopped sun dried tomatoes.
• Prep Parmesan Cheese: Grate parmesan cheese.
• Prep Basil: Chop basil.
• Cook Chicken: Heat a large skillet over medium-high heat; add the olive oil; when the olive oil is hot add the chicken in a single layer and season with salt, pepper, Italian seasoning, garlic powder, and red pepper flakes. Sauté the chicken for 6-8 minutes or until it’s cooked through. Remove the chicken onto a plate.
• Cook Shallots, Garlic, and Sun Dried Tomatoes: If needed, add additional oil to the pot. Add in the shallots, garlic, and sun dried tomatoes. Sauté for 2 minutes.
• Add Chicken Broth: After 2 minutes, add the chicken broth. Scrape up any brown bits from the bottom of the pan and bring it to a boil. 
• Add Pasta: Once the broth begins to boil, add the pasta and lower the heat to medium. Cook the pasta until it’s al dente, 15-20 minutes, stirring often. During the last minute of cooking, add in the spinach and stir until it’s wilted. 
• Add Cream Cheese and Parmesan Cheese: Stir in the cream cheese and Parmesan until they’re melted and fully incorporated.
• Add Chicken and Milk: Add the chicken back into the pot along with the milk. Stir everything until the sauce thickens and it’s heated through, 3-5 minutes. Taste for seasoning. Remove the pasta from the heat and top it with fresh basil and extra Parmesan cheese.