Description
This creamy Marry Me Chicken Pasta features sun-dried tomatoes, mushrooms, and spinach in a rich parmesan cream sauce. Quick, comforting, and so good.
Ingredients
8 oz gluten-free penne pasta 2 tbsp olive oil 1 ½ cups Baby Bella mushrooms, sliced 3 cloves garlic, minced ½ cup sun-dried tomatoes, chopped 1 tsp Italian seasoning ½ cup chicken broth 1 cup heavy cream 2 cups fresh spinach ½ cup parmesan, grated Salt and black pepper to taste
Instructions
Boil pasta in salted water until just under al dente. Reserve some water and drain. Sauté mushrooms in olive oil until browned. Add garlic and cook for 1 minute. Add sun-dried tomatoes and Italian seasoning. Pour in broth and simmer briefly. Add cream, stir in spinach until wilted. Stir in parmesan and simmer to thicken. Add pasta to sauce and toss to coat. Add pasta water if needed. Serve hot.
Notes
Substitute spinach with kale or arugula if desired. You can use rotisserie chicken or shrimp for a protein boost. Store leftovers up to 4 days in the fridge. Add a splash of milk or cream when reheating to keep sauce smooth.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg