Chicken Penne
with Spinach-Tomato Cream Sauce
- Milk
- Wheat
If it ain't broke, don't fix it. That's what we have to say about the tried-and-true combination of spinach and sun-dried tomatoes. Folded into a creamy tomato sauce with juicy bites of chicken and ample parmesan, this is a bowl of pasta to curl up with.
Ingredients
unit
Chicken Breasts
8 ounce
Spinach
2 clove
Garlic
¼ cup
Sour Cream
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
1.5 ounce
Sun-Dried Tomatoes
6 ounce
Penne Pasta
(Contains: Wheat)
1 can
Diced Tomatoes
1 teaspoon
Chili Flakes
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Utensils
Cooking Steps
Bring a large pot of water to a boil with a large pinch of salt. Mince or grate the garlic. Thinly slice the sun-dried tomatoes. Cut the chicken into 1/2-inch strips and season with salt and pepper.
Heat 1/2 table spoon olive oil in a large pan over medium heat. Add the chicken and cook, tossing 4-5 minutes, until golden brown and cooked through. Set aside.
Add the penne to the boiling water and cook for about 9-10 minutes, until dente.
Meanwhile heat another 1/2 table spoon olive oil over medium heat in the same pan. Add the garlic and 1/4 teaspoon chili flakes (or more if you can take the heat) and cook 30 seconds until, until fragrant. Add the diced tomatoes and sun-dried tomatoes and simmer for another 4-5 minutes.
Add sour cream and the spinach to the pan and stir until spinach wilts, about 1-2 minutes. If the sauce becomes too thick, add a splash of pasta water. Season with salt and pepper.
If you haven't already, drain the pasta. Add it to the pan along with the chicken and toss to coat the heat through.
Divide pasta among bowls and top with parmesan cheese.
