Sun-Dried Tomato Chicken with Creamy Spinach Pasta
Creamy Chicken Pasta with Sun-Dried Tomatoes and Fresh Spinach
Ingredients:
2 boneless, skinless chicken breasts, sliced
8 oz penne or fusilli pasta
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)
1 cup sun-dried tomatoes (packed in oil, drained and chopped)
3 cups baby spinach
1 1/2 cups unsweetened coconut milk or heavy cream substitute
1/3 cup grated parmesan (or plant-based alternative)
Salt and pepper to taste
Fresh basil for garnish (optional)
Directions:
Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken slices, season with salt and pepper, and cook until golden and fully cooked (6–8 minutes). Remove chicken and set aside.
In the same skillet, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
Stir in the sun-dried tomatoes and cook for 1 minute.
Add the spinach and cook until wilted.
Pour in the coconut milk (or substitute), bring to a simmer, then add parmesan and stir until creamy.
Return the chicken to the skillet, then add the cooked pasta. Toss everything until well combined.
Adjust seasoning with salt and pepper as needed.
Garnish with fresh basil and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings