Tomato sauce can be so much more then marinara! This is a simple quick pasta dish that is nutrient dense, quick to make and delectably delicious! This is a great meal for those hot summer nights.
Chicken and Sun Dried Tomato Pasta
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 8 oz bowtie pasta
- 1 TBS unsalted butter
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1, 7- ounce jar julien-cut sun dried tomatoes in olive oil drained
- 3 cloves garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 1/4 C dry white wine such as Pinot Grigio or low sodium chicken stock
- 2/3 C whipping cream
- 1/2 C freshly grated Parmesan cheese plus additional for serving
- 2 C baby spinach
- 1/2 C bell peppers thinly sliced
Instructions
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Cook Pasta according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
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Meanwhile, melt the butter in a large, deep skillet over medium heat, add the chicken and cook until light golden brown on all sides, about 3-4 minutes.
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Reduce heat to medium low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds.
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Add the wine and for cook 2 minutes stirring occasionally, the liquid will evaporates.
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Remove from heat, and add the whipping cream and mix. Next add the pasta, spinach, bell peppers, and 1/2 cup Parmesan.
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Stir for 30 seconds to allow the spinach to cook down.
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Sprinkle with additional Parmesan cheese and serve and enjoy.
