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Chicken and Sun Dried Tomato Pasta

Course Main Course
Cuisine American
Keyword 30 min meal, Chicken, 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

  1. Cook Pasta according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
  2. 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.
  3. 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.
  4. Add the wine and for cook 2 minutes stirring occasionally, the liquid will evaporates.

  5. Remove from heat, and add the whipping cream and mix. Next add the pasta, spinach, bell peppers, and 1/2 cup Parmesan.

  6. Stir for 30 seconds to allow the spinach to cook down.
  7. Sprinkle with additional Parmesan cheese and serve and enjoy.