Description
A creamy and delicious penne pasta dish with chicken, sundried tomatoes, and spinach.
Ingredients
Scale
- 12 ounces dry penne pasta
- 2 1/4 cups low-sodium chicken broth
- 2 1/4 cups half & half (divided)
- 8 ounces sundried tomatoes in oil (drained and chopped)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 1 cup grated mozzarella cheese
- 1/4 cup grated fresh Parmesan
- 5 ounces fresh baby spinach
- 1 1/2 cups rotisserie or baked chicken breast (diced into very small 1/2-inch size pieces)
Instructions
- Preheat oven to 425F. Coat a 9×13 casserole dish with nonstick spray.
- To the casserole dish, add dry penne pasta, low sodium chicken broth, 2 cups half & half, drained and chopped sun dried tomatoes, and all the seasonings.
- Toss everything to coat and make sure the pasta is fully submerged in the liquid.
- Cover tightly with foil and bake for 40 minutes until the pasta is al dente.
- Remove the foil and stir in grated mozzarella cheese, grated parmesan, fresh baby spinach, and diced rotisserie chicken breast.
- Once the spinach has wilted and the cheese has melted, stir in the remaining 1/4 cup half & half, only if needed to loosen the mixture and make it creamy.
- Serve immediately and enjoy.
Notes
- This dish is best served fresh.
- Adjust seasonings based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg