Light Penne with Sun Dried Tomatoes and Chicken
Elevate your weeknight dinner game with this flavorful and wholesome Light Penne with Sun-Dried Tomatoes and Chicken! This quick and easy recipe brings together tender penne pasta, juicy pan-seared chicken, and the bright, tangy sweetness of sun-dried tomatoes. A light yet creamy sauce made with garlic, olive oil, and chicken broth wraps everything in a subtly rich flavor, while fresh spinach adds a pop of color and nutrition. Finished with a sprinkle of Parmesan cheese and optional red pepper flakes for a touch of heat, this dish is a perfect balance of healthy and indulgent. Ready in just 40 minutes and packed with Mediterranean-inspired goodness, it’s an ideal choice for busy weeknights or casual dinners that don’t sacrifice taste. Serve it with a side of garlic bread or a crisp green salad for a complete and satisfying meal the whole family will love!
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Ingredients
- 12 oz penne pasta
- 2 pieces boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (packed in olive oil, drained)
- 4 pieces garlic cloves
- 3 tbsp extra virgin olive oil
- 0.5 cup chicken broth
- 2 cups fresh spinach leaves
- 0.25 cup Parmesan cheese (grated)
- 0.25 tsp red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 2
While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into thin strips.
Step 4
In the same skillet, add the remaining 2 tablespoons of olive oil and lower the heat to medium. Mince the garlic cloves and sauté them in the skillet for 1-2 minutes until fragrant, taking care not to burn them.
Step 5
Chop the sun-dried tomatoes into small pieces and add them to the skillet. Stir for about 1 minute.
Step 6
Pour the chicken broth into the skillet and stir. Allow it to simmer for 2-3 minutes to create a light sauce.
Step 7
Add the fresh spinach leaves to the skillet and cook until wilted, about 2 minutes.
Step 8
Return the cooked penne pasta and sliced chicken to the skillet. Toss everything together until the pasta and chicken are evenly coated in the sauce.
Step 9
Stir in the grated Parmesan cheese and red pepper flakes (if using) for extra flavor.
Step 10
Serve the pasta warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
| Serving size | (1202.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3047.1 |
| Total Fat 111.3g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 343.4mg | 0% |
| Sodium 3567.1mg | 0% |
| Total Carbohydrate 308.7g | 0% |
| Dietary Fiber 30.8g | 0% |
| Total Sugars 34.3g | |
| Protein 193.7g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 934.8mg | 0% |
| Iron 28.1mg | 0% |
| Potassium 5630.6mg | 0% |
Source of Calories