A beautiful blend of Tuscan flavors for a dish you're going to want to eat again and again.
Author Mary Johanson
Ingredients
1boxgluten free Rotini pasta
2lbs.chicken breasts, thinly sliced
1yellow onion, finely chopped
1Tbspminced garlic
8.5oz jarsun-dried tomatoes, chopped
2 1/4cupschicken broth
1TbspItalian seasoning
1tspsalt(or less to taste, if chicken broth is salted)
1/2tspblack pepper
1/8tspcayenne red pepper
8ozcream cheese
5ozfresh spinach, de-stemmed and chopped
1cupparmesan cheese, finely grated
Instructions
Cook Rotini according to “al dente” instructions on box, though cook for at least 1 less minute than suggested on box; drain and set aside.
While pasta cooks, separate tomatoes from oil.
Finely chop tomatoes, onion and spinach; set each aside separately.
Thinly slice chicken; set aside.
Prepare chicken broth by combining with remaining spices in small bowl; set aside.
When pasta is finished, drain and set aside; then use same pot to prepare chicken and sauce.
Add the oil from the sun-dried tomatoes in empty pot, turn heat to medium-high. When onion is hot, add oil. Cook onion for 1-2 minutes, stirring occasionally, then add chicken, garlic, and sun-dried tomatoes. Cook chicken, still stirring occasionally, for about 5 minutes or until chicken is mostly cooked through.
Stir in chicken broth with spices. Bring to a boil. Reduce heat and simmer for about 5 minutes. (Thinly sliced chicken should be fully cooked at this point, but always double-check.)
Stir in cream cheese until fully melted, then stir in spinach.
Remove from heat, combine with pasta and parmesan cheese.