Side Pannel
Creamy Chicken Pasta
Creamy Chicken Pasta
- Recipe Submitted by maryjosh on 08/21/2018
Ingredients List
- Sun-Dried Tomatoes:
- 1 tbsp olive oil
- 1/2 cup sun-dried tomatoes
- Chicken:
- 1 lb chicken breasts sliced into strips
- Salt and pepper to taste
- 1/2 tsp paprika
- Wine Pasta Sauce:
- 4 tbsp butter
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 1 tbsp flour
- 1 cup dry white wine
- 1 cup heavy cream
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 1 cup mozzarella cheese (shredded)
- 1 cup spinach
- Pasta:
- 8 oz penne
Directions
Sun-Dried Tomatoes and Chicken:
In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add sun-dried tomatoes and sauté for about 2 minutes to soften them. Remove tomatoes from the pan.
Add sliced chicken breast, season it with salt and pepper and paprika. Cook on medium high for about 4 minutes on each side until browned. Remove the chicken onto a plate.
Sauce:
Add butter, onion and garlic cloves to the hot pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Add 1 tablespoon flour to pan and whisk to combine. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, 1/2 teaspoon salt.
Bring mixture to a simmering point. Simmer for 4-5 minutes. Remove from heat and add mozzarella cheese, stirring until blended. Taste the sauce and add more seasoning, if necessary.
Add spinach to the mixture and allow it to wilt. Add the chicken and sun-dried tomatoes back into the pan and mix everything well. Taste again and add more seasoning, if necessary.
Cook pasta according to package instructions in salty water. Drain pasta and add it to the skillet with the sauce and chicken. Mix pasta well into the sauce to make sure it's well coated.
In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add sun-dried tomatoes and sauté for about 2 minutes to soften them. Remove tomatoes from the pan.
Add sliced chicken breast, season it with salt and pepper and paprika. Cook on medium high for about 4 minutes on each side until browned. Remove the chicken onto a plate.
Sauce:
Add butter, onion and garlic cloves to the hot pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Add 1 tablespoon flour to pan and whisk to combine. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, 1/2 teaspoon salt.
Bring mixture to a simmering point. Simmer for 4-5 minutes. Remove from heat and add mozzarella cheese, stirring until blended. Taste the sauce and add more seasoning, if necessary.
Add spinach to the mixture and allow it to wilt. Add the chicken and sun-dried tomatoes back into the pan and mix everything well. Taste again and add more seasoning, if necessary.
Cook pasta according to package instructions in salty water. Drain pasta and add it to the skillet with the sauce and chicken. Mix pasta well into the sauce to make sure it's well coated.
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