Sun-Dried Tomato Chicken Pasta

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Sun-dried tomato chicken pasta is a tasty meal you can make at home. It’s quick and easy, taking only 25 minutes from start to finish. This creamy pasta dish combines tender chicken, tangy sun-dried tomatoes, and fresh spinach for a restaurant-quality meal in your own kitchen.

You’ll love how the flavors blend together. The sun-dried tomatoes add a sweet and tart kick. The heavy cream and Parmesan make a rich sauce. The Italian seasoning and garlic give it a nice boost. It’s comfort food that’s fancy enough for guests but simple enough for a weeknight dinner.

Sun-Dried Tomato Chicken Pasta Exact Ingredients List

Here’s what you’ll need to make this tasty pasta dish:

  • 12 oz penne pasta
  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cloves garlic
  • 1 shallot
  • 1/2 cup sun-dried tomatoes (in oil)
  • 1/2 cup dry white wine
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/4 tsp red pepper flakes
  • 2 cups baby spinach
  • Fresh basil leaves

Make sure to cut the chicken into bite-sized pieces. Mince the garlic and finely dice the shallot. Drain and chop the sun-dried tomatoes.

This recipe serves 6 people. It takes about 10 minutes to prep and 15 minutes to cook. Each serving has around 659 calories.

You’ll love how quick and easy this pasta is to make. The creamy sauce with sun-dried tomatoes is so yummy!

Instructions


  1. Cook the penne pasta in a big pot of salty water until it’s just right. Save 1/2 cup of the water before you drain it.



  2. Cut up the chicken and mix it with Italian seasoning, salt, and pepper. Cook it in a big pan with some oil until it’s nice and brown. Set it aside when it’s done.



  3. In the same pan, cook the garlic and shallot until they smell good. Add the chopped sun-dried tomatoes.



  4. Pour in the wine and let it bubble for 2 minutes. Then add the cream, cheese, and red pepper flakes. Let it all warm up together.



  5. Toss in the spinach and watch it get soft in the sauce. Add some salt and pepper if you think it needs it.



  6. Mix in the pasta and chicken. If the sauce is too thick, add a little of that pasta water you saved.



  7. Put it on plates and add some fresh basil on top. You can sprinkle on extra cheese if you want. Now it’s ready to eat!


Possible Substitutes List

Can’t find sun-dried tomatoes? No worries! You have options to keep your pasta dish tasty. Here are some substitutes you can try:

• Fresh tomatoes: Use 3 fresh tomatoes for every 1/2 cup of sun-dried tomatoes.
• Canned tomatoes: Drain 1 1/2 cups of canned tomatoes to replace 1/2 cup sun-dried.
• Tomato paste: Mix 2-3 tablespoons with a bit of oil for a similar flavor.
• Roasted red peppers: Chop 1/2 cup for a sweet, smoky taste.

For the white wine, try these swaps:

• Chicken broth
• Vegetable broth
• White grape juice mixed with a splash of vinegar

No heavy cream? Use one of these:

• Half-and-half
• Milk mixed with melted butter
• Coconut cream (for a dairy-free option)

Remember, these substitutes may change the flavor a bit. But they’ll still give you a yummy pasta dish!

How To Make It Diabetes-Friendly

You can make this sun-dried tomato chicken pasta more diabetes-friendly with a few easy swaps. Try whole wheat penne instead of regular pasta for more fiber. This helps slow down sugar absorption.

Cut back on the heavy cream. Use 3/4 cup low-fat milk mixed with 1/4 cup Greek yogurt instead. You’ll still get a creamy texture with less fat and calories.

Add extra veggies to boost nutrition and fiber. Try:

  • 1 cup sliced mushrooms
  • 1 diced bell pepper
  • 1 cup chopped broccoli

Cook these with the garlic and shallots. The extra veggies bulk up the meal without adding many carbs.

Use less Parmesan cheese – about 1/2 cup is plenty. Sprinkle a little on top when serving for maximum flavor impact.

Skip the wine to cut carbs. Use low-sodium chicken broth instead for flavor.

Measure your portion size carefully. Stick to about 1 cup of pasta per serving. Fill the rest of your plate with extra veggies and chicken for a balanced meal.

These tweaks make the dish more blood sugar-friendly while keeping the yummy flavors you love.

Tips, Tricks & Storing

For the best sun-dried tomato chicken pasta, use high-quality ingredients. Choose sun-dried tomatoes packed in oil for extra flavor. Drain them well before adding to the dish.

Cook your pasta al dente. It will continue cooking slightly when mixed with the hot sauce. Reserve some pasta water – it’s great for thinning the sauce if needed.

Don’t overcook the chicken. Remove it from the pan as soon as it’s no longer pink inside. This keeps it tender and juicy.

Grate your own Parmesan cheese for the best taste and texture. Pre-grated cheese often contains additives that affect melting.

You can make this dish ahead of time. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream or milk if needed.

For a veggie boost, try adding roasted red peppers or sautéed mushrooms. You can also swap spinach for kale or Swiss chard.

Leftover pasta makes a great cold lunch. Toss it with some extra olive oil and fresh herbs before packing.

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