1poundchicken breastsboneless, skinless cut into 1-inch pieces
1teaspoonItalian seasoning
½teaspoonsalt
½teaspoonground black pepper
½cupwhite oniondiced
¼cupsun dried tomatoesdiced
3clovesgarlicfinely minced
1 ½cupbaby spinach
1tablespoonfresh basilsliced
1cupheavy cream
½cupparmesan cheese
Instructions
Bring a large pot of salted water to a boil, and cook pasta according to the package instructions. Reserve ½ cup of pasta water, drain the pasta, and set aside.
16 ounces penne pasta, ½ cup pasta water
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Then, add the chicken, Italian seasoning, salt and pepper and cook until the chicken is cooked through, about 10 minutes.
1 tablespoon olive oil, 1 pound chicken breasts, 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon ground black pepper
Remove the chicken and set aside. Add the onions to the pan, and cook until they become translucent.
½ cup white onion
Next, add the sun-dried tomatoes and garlic and cook for another 30 seconds.
¼ cup sun dried tomatoes, 3 cloves garlic
Stir in the spinach and basil and cook until they start to soften. Then, stir in the heavy cream and Parmesan cheese. Continue to stir until the cheese is completely melted.
1 ½ cup baby spinach, 1 tablespoon fresh basil, 1 cup heavy cream, ½ cup parmesan cheese
Return the chicken to the pan and toss in the cooked pasta. Serve with fresh basil and toasted bread slices if desired.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of pasta. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.