Chicken Florentine with Sun Dried Tomato Pasta
This Chicken Florentine with Sun Dried Tomato Pasta is quick and easy to make! Ready in 30 minutes, this pasta dish is loaded with sun dried tomatoes, chicken, garlic and spinach! Perfect for any weeknight dinner, you're family is guaranteed to love every bite! Gluten free option available!
Servings: 6 people
Calories: 422kcal
Ingredients
- 8 ounces penne pasta, (I use Gluten Free Noodles)
- 1 Tablespoon extra virgin olive oil
- 1 lb chicken, cut into bite sized pieces
- 1 Tablespoon poultry seasoning
- 8 ounce jar sun dried tomatoes
- 3 cloves garlic, minced
- ½ cup half and half
- 1 ½ cup whole milk
- ½ cup chicken broth
- 1 ½ cup mozzarella cheese, shredded
- ½ teaspoon salt
- 2 cups spinach, raw
- ½ teaspoon fresh ground pepper
Instructions
- 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 poultry seasoning. 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, but I don't. 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.
Nutrition
Calories: 422kcal