Yes, it tastes as wonderful as it sounds and looks. It’s so funny…people ask me all the time, “You eat pasta?!” Ummm….yes. I am such a huge believer of eating the right amounts of the right types of foods, and that includes pasta. Your body needs carbs, fat and protein. So please, don’t deprive yourself of the foods you need! Just eat smart and eat the right amounts of your macros and you will be fine. If you want to talk macro theory, just email me and we can chat. I’m a size 2 and I eat whatever I want…as long as they fit in my daily macros.
Ok, so about this dish…this was way too easy to make. This one came from Pinch of Yum. If you haven’t seen their site, you must check it out. Just click on this link Pinch of Yum. They keep it simple and easy. I made this dish with Gluten Free penne pasta and it turned out amazing. I mean…look at this picture. Who knew Gluten Free looked so good!
My kids devoured this dish and said – “yeah – worth repeating, mom” so that’s why it landed on my site! This took me 30 minutes to make. So super easy and with a fabulous taste. It’s a must try!
- 8 ounces of Penne Pasta (I use Gluten Free, but you don’t have to)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 lb. chicken, cut into bite sized pieces
- 1 Tablespoon all purpose seasoning mix for the chicken (read your labels to ensure no Gluten if you are Gluten Free)
- 1 8-ounce jar of sun dried tomatoes, drained.
- 3 garlic cloves, minced
- 1/2 cup half and half
- 11/2 cup whole milk
- 1/2 cup chicken broth
- 11/2 cup shredded Mozzarella cheese
- 1/2 teaspoon salt
- 2 cups raw spinach
- Fresh ground pepper to taste
Cook the pasta according to package directions. Drain and set aside.
Heat the Extra Virgin Olive Oil over medium high heat. Sprinkle the chicken with the all-purpose seasoning mix. Sauté chicken until it is cooked all the way through. Set aside in a separate plate.
Drain the oil from the sun dried tomatoes. Feel free to chop them into smaller pieces. Add them to the pan you cooked your chicken in, along with the minced garlic and sauté for a few minutes until fragrant.
Add the half and half, milk, chicken broth and Mozzarella cheese to the pan with the garlic and sun dried tomatoes. Stir until the sauce is smooth and bubbly and the cheese is melted. It should start to thicken up slightly. Add the cooked chicken to the sauce and stir.
Stir in the cooked pasta and raw spinach. The spinach will start to cook down almost immediately. If you need the sauce to thicken, add more Mozzarella cheese.
Stir for about 5 more minutes until the sauce is at the consistency you desire. Serve immediately.
- Recipe source: inspired by Pinch of Yum