Creamy Sun Dried Tomato Chicken Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 tablespoon olive oil

1 pound boneless skinless chicken breasts, (cut into bite size pieces)

1/2 teaspoon garlic powder

1 1/2 teaspoons Italian seasoning

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

1/2 cup diced shallots

2 cloves garlic, (grated)

1/3 cup sun dried tomatoes, (drained and chopped)

8 ounces uncooked fusilli or penne pasta

2 1/2 cups low sodium chicken broth

2 cups packed baby spinach

2 ounces low fat cream cheese, (room temperature)

1 cup whole milk

1/4 cup shredded parmesan cheese

1 tablespoon chopped fresh basil

Directions

Add a tablespoon of olive oil to a large deep skillet or pot. Heat the oil over medium-high heat and then add in the chicken. Spread it into 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.

If needed, add additional oil to the pot. Add in the shallots, sun dried tomatoes and garlic. Sauté for 2 minutes and then pour in the chicken broth. Scrape up any brown bits from the bottom of the pot and bring it to a boil.

Pour in 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.

Stir in the cream cheese and parmesan until they’re melted and fully incorporated. 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.

Nutrition

• Calories: 568 kcal
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Cholesterol: 114 mg
• Sodium: 311 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 52 g