Chicken Florentine Pasta
This sun-dried tomato pasta skillet is one of my favorite pasta recipes! The tomatoes pack in so much flavor and everything is cooked in one pan. So easy and so good!
Servings 6 servings
Calories 414kcal
Ingredients
- 1 tablespoon butter
- 1 pound chicken breasts diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 sweet onion diced
- 4 ounces sun-dried tomatoes
- 8 ounces penne pasta
- 2 cups chicken broth
- 3/4 cups half and half
- 3/4 cup grated Parmesan cheese
- 6 ounces fresh baby spinach rinsed and dried
Instructions
- Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.
- Add the chicken to the skillet and sprinkle with salt and pepper. Cook, stirring often, until the chicken is browned, about 5 minutes.
- Add the onion to the pan and cook 2 more minutes, stirring often.
- Add the pasta and sun-dried tomatoes to the skillet. Pour in the broth and half and half. Stir well to combine.
- Bring to a boil, cover, and reduce to a simmer.
- Cook for 12 minutes or until pasta is tender.
- Remove the lid and stir in the grated cheese until melted.
- Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.
- Stir well before serving.
Video
Notes
We usually keep a little pouch of sun-dried tomatoes in the pantry. They're packed dry, like raisins would be. If you only have the sun-dried tomatoes that packed in oil, those will work just fine. Use a bit of the oil to saute the chicken for a flavor boost!
The spinach can be a bit scary if you have picky kids, but it wilts down so much and really doesn't add any flavor. My kids love spinach in pasta like this.
Nutrition
Calories: 414kcal | Carbohydrates: 46g | Protein: 30g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1057mg | Potassium: 1353mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3120IU | Vitamin C: 24.7mg | Calcium: 247mg | Iron: 3.7mg