Creamy Sun-Dried Tomato and Spinach Pasta with Chicken

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Sometimes an easy meal is just what you need to end your day. But, we never want to compromise flavor! This Sun-Dried Tomato and Spinach Pasta is simple and quick to make. Plus, who doesn’t love pasta! Add some chicken for protein, and you have yourself a great evening meal!

Pasta is something that can be made over and over again. There are so many different ways to make it. Not to mention, it comes in so many forms. For this recipe, I suggest using the following pastas:

• Fettuccine 

• Linguine

• Thick Spaghetti 

• Penne

But, if you’re in a time crunch, use whatever you have. If you have an abundance of time, try making your pasta! It is super simple, and easier to make than most people think. 

When it comes to cooking pasta, make sure to properly salt your water. If the water doesn’t taste like the ocean, there isn’t enough salt in it. Seasoning the water properly sets the foundation for the overall taste of the pasta. Salt also helps to boil the water faster. Whatever goes into the water will come out in the flavor of the pasta. Also, if the water is not at a rolling boil, DO NOT add your pasta! You risk overcooking the pasta if you do. Mushy pasta is not what you want for this recipe. Follow the directions on the box if you need to. Cook the pasta until it is al dente (3/4 of the way cooked).

For my veggie lovers, this recipe is full of them! If you’d like to add more, feel free to! Just make sure to adjust the amount of sauce that you make. This easy and creamy sauce coats the pasta and veggies beautifully. Allow your spinach to wilt, and make sure to not overcook or burn it. Mix the sun-dried tomatoes throughout the dish so that you can get the full experience.

Besides the sun-dried tomatoes, a majority of the ingredients in this dish were leftovers from other dishes. I always suggest having different ingredients on-hand (i.e. onions, garlic, stocks, broths, butter, oils, bell peppers, pasta, rice, canned tomatoes, tomato paste, etc.) at all times because you never know what you could make. Plus, it can save a lot of time when preparing. So, don’t let this recipe go to waste! Try it out! I’m sure you’ll enjoy it!

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Creamy Sun-Dried Tomato and Spinach Pasta with Chicken

Yield: 4 Servings

Author: Aaron Dodson

Prep time: 15 MCook time: 20 MTotal time: 35 M

Ingredients:

Pasta and Cream Sauce

• ¼ lb - pasta of your choice (i.e. Penne, Linguine, Fettuccine, Spaghetti, etc.)
• ½ cup - white wine (Sauvignon Blanc, Pinot Grigio, etc.)
• ¼ cup - vegetable or chicken stock
• 2 - 2 ½ cups - half & half
• 2 oz - Parmesan Cheese, shredded
• 2 oz - Romano Cheese, shredded
• ½ each - yellow onion, medium dice
• 1 tbsp - garlic, minced
• 3 oz - sun dried tomatoes, sliced
• 4 oz - spinach, cleaned
• 3 oz - mushrooms, rough chopped
• ½ tsp - garlic powder
• ½ tsp - onion powder
• to taste - salt
• to taste - ground black pepper
• 1 tbsp - parsley, minced 
• 2 tbsp - EVOO

Chicken

• 3 each - chicken breasts
• 2 tbsp - salt
• 2 tsp - ground black pepper
• 2 tsp - onion powder
• 2 tsp - garlic powder
• 1 tsp - paprika
• 2 tbsp - vegetable oil

Instructions:

Chicken and Pasta

1. Heat oven to 350 degrees.
2. Boil salted water for pasta
3. Add vegetable oil to a skillet and heat between medium and medium high
4. Mix seasoning together. 
5. Clean and trim chicken breasts.
6. Season chicken on both sides and saute chicken until light brown on both sides.
7. Add pasta to boiling salted water.
8. Transfer breasts to a pan and finish cooking in the oven until it reaches 160 degrees. When finished let the breasts rest and carryover cook until they reach 165 degrees. 
9. Make sure that the chicken reaches 165 degrees. If not, continue to cook.
10. Drain pasta and toss in EVOO

Cream Sauce

1. Remove the used veg oil from the skillet.
2. Add EVOO.
3. Sweat onions and mushrooms for about 4 minutes.
4. Add garlic and cook for about a minute.
5. Add wine and stock. Reduce by ½.
6. Add half & half and simmer for 3 minutes.
7. Reheat pasta in boiling salted water. 
8. Add cheeses and ½ of the sun-dried tomatoes. Season the sauce.
9. Let the sauce thicken.
10. Add spinach.
11. Add pasta and toss. Top with the rest of the sun-dried tomatoes. 
12. Slice your chicken. Plate your pasta. Top with chicken and garnish with parsley. Enjoy!

Notes:

Try making this dish vegetarian! -Use coconut cream with one part unsweetened or plain soy, rice, or oat milk -Try using your favorite vegan or vegetarian Parmesan cheese. -Use solely vegetable stock and leave out the chicken of course. -Add more of the mushrooms, sun-dried tomatoes, and spinach

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