Pasta with Chicken and Sundried Tomatoes
A quick and easy one-pot-meal so flavorful the whole family will love. Orecchiette pasta captures the tart sundried tomatoes, parmesan cheese, and chicken. Add fresh spinach to complete the meal!
Ingredients
- 2 tbsp olive oil
- 2 chicken breast cut in one inch pieces
- 1 garlic clove, minced
- 3 1/2-4 cups low sodium chicken broth
- 2 1/4 cups orecchiette pasta
- 1/4 cup sundried tomatoes, packed in oil and chopped fine
- 2 cups fresh spinach, chopped
- 1/4 cup fresh basil, chopped fine
- 1 tbsp Italian parsley, chopped fine
- 1/4 tsp red pepper flakes optional
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup shredded parmesan cheese
Instructions
- Heat a large deep skillet to medium-high heat and add olive oil and chicken pieces. Sprinkle with salt and pepper and brown chicken on all sides about 10 minutes. Add garlic and cook 1 minute until fragrant being careful not to burn the garlic. You may need to turn down the heat. Remove chicken and garlic from pan and set aside on plate.
- Pour 3 1/2 cups chicken stock in hot pan scrapping the bits off the bottom. Bring to a boil and add pasta. Cook pasta according to package directions, stirring often to keep it from sticking to the pan. I usually turn the heat down to medium and keep a gentle boil. The liquid will begin to evaporate. If pasta isn't cooked through and you need more broth, add another 1/2 cup. You'll want a little bit of liquid left in the pan after pasta is cooked; a 1/4 cup or so.
- Turn heat down to low and stir in chicken, spinach, basil, sundried tomatoes, parsley, and red pepper flakes. Once spinach is wilted taste to see if you need more salt and pepper. Sprinkle the top with parmesan cheese and serve!
Notes
-Any shaped pasta can be used in this recipe. Here are a few ideas.
- Penne
- Orzo Note: Reduce stock down to 3 cups for orzo pasta.
- Fusilli
- Mini farfalle
- Macaroni