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One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken

One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken is an easy to make dinner the whole family will love! You won't believe there isn't a drop of cream in this flavorful, healthy pasta dish!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5
Calories: 386
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts (cut into bite sized pieces)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Kosher salt and fresh ground black pepper to taste
  • 1/3 cup sun dried tomatoes (drained and excess oil blotted off with paper towels)
  • 8 ounces whole wheat or gluten-free pasta ((I used bowties))
  • 3 cups low sodium chicken broth
  • 2 teaspoons arrowroot powder dissolved in 2 teaspoons of water ((see note))
  • 2 cups packed baby spinach
  • 2 tablespoons finely chopped fresh basil
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 1/3 cup plain non-fat Greek yogurt

Method
 

  1. In a large skillet over medium high heat add the olive oil and chicken. Season with salt, pepper, Italian seasoning and red pepper flakes. Cook until the chicken is no longer pink.
  2. Add in the garlic and sun dried tomatoes and cook another 1-2 minutes.
  3. Add in the chicken broth and pasta and stir until combined. Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
  4. Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
  5. Remove from the heat and add the mozzarella, parmesan cheese, spinach and stir until the spinach starts to wilt.
  6. Stir in the Greek yogurt until everything is combined. Taste for seasoning then serve immediately.

Nutrition

Serving: 1gCalories: 386kcalCarbohydrates: 43gProtein: 36gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 69mgSodium: 336mgPotassium: 350mgFiber: 1gSugar: 3gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your chicken is perfectly cooked, aim for an internal temperature of 165°F; it should be golden brown on the outside and no longer pink inside.
  • Prevent the pasta from sticking or burning by stirring occasionally during the simmering process and ensuring there's enough liquid in the skillet.
  • If you're looking to cut calories, substitute the Greek yogurt with a lower-fat cream cheese or use silken tofu blended until smooth for a creamy texture.
  • For a quick flavor boost, let the chicken marinate in the Italian seasoning and garlic for 30 minutes before cooking, enhancing the overall taste without much extra effort.
  • This dish can be stored in the fridge for up to 3 days; to reheat, gently warm in a skillet over low heat, adding a splash of chicken broth to loosen up the sauce as needed.

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