Ingredients
Scale
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet over medium heat, heat olive oil. Season chicken with salt and pepper; cook until browned and cooked through (6-8 minutes). Remove from skillet.
- In the same skillet, sauté garlic and sun-dried tomatoes for about 2-3 minutes.
- Lower heat and stir in heavy cream, basil, and oregano; simmer for 3-5 minutes until slightly thickened.
- Add cooked chicken, fresh spinach, and penne to the skillet; stir to combine and heat through. Mix in Parmesan cheese until melted.
- Serve garnished with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 620
- Sugar: 4g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg