One-Pan Creamy Herbed Chicken & Sun Dried Tomato Pasta


Ingredients:

Prep time: 5-10 minutes
Cook time: 30-40 minutes
Serves: 6-8
Calories per serving: 470-627

INGREDIENTS

  • 3c. Kaslo Sourdough Classic Macaroni
  • 6-8 Boneless, skinless chicken thighs
  • 1Tbsp. Butter
  • 1c. Sliced sundried tomatoes in oil
  • 4c. Spinach
  • 2c. Fresh basil
  • 1c. (or 1pkg) Cream cheese
  • 4-5c. Chicken broth
  • 1Tbsp. Italian seasoning
  • 1Tbsp. Garlic powder
  • 1Tbsp. Onion powder
  • 1tsp. Salt
  • 2tsp. Pepper

Serve with:

  • Parmesan
  • Crusty French bread
  • Softened butter

Instructions:

Step 1     Blend spices with salt and pepper, and generously coat chicken thighs.

Step 2     Sauté chicken thighs in butter over medium-high heat, about 3 minutes per side. Remove from pan, and set aside. *Pro tip: Allow chicken thighs to come to near room temperature before cooking for even cooking.

Step 3     Cube the cream cheese, and add to the pan, along with the chicken broth and sundried tomatoes. Bring to a gentle simmer over low heat, whisking until slightly thickened, about 5-7 mins.

Step 4     Add uncooked pasta to the pan, and stir to thoroughly coat, pressing down to cover the noodles with the sauce. Cook pasta directly in the sauce over medium-low heat until tender, about 20-25 mins. Once pasta is al dente, add spinach and basil, and cover. Allow greens to wilt, about 3 mins. Stir the greens into the pasta, and re-add the chicken thighs to the pan. Cover.

Step 5     Once the chicken is heated through and has reached an internal temp of 165°, serve immediately, family style. Pair with your favourite wine, and crusty bread with softened butter. Enjoy!