Chicken Penne
with Tomato-Spinach Cream Sauce
If it ain’t broke, don’t fix it. That’s what we have to say about the tried-and-true combination of spinach and sun-dried tomatoes. Folded into a creamy tomato sauce with juicy bites of chicken and ample parmesan, this is a bowl of pasta to curl up with.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Chicken Breasts
4 clove
Garlic
2 can
Diced Tomatoes
340 g
Penne
(Contains: Wheat)
1 cup
Cream
(Contains: Milk)
85 g
Sun-Dried Tomatoes
1 tsp
Chili Flakes
250 g
Baby Spinach
1 unit
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
unit
Salt*
unit
Pepper*
unit
Oil*
Cooking Steps
Prep: Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate the garlic. Thinly slice the sun-dried tomatoes. Drain the diced tomatoes. Pat the chicken dry with paper towels. Cut the chicken into 1⁄2-inch strips and season with salt and pepper.
Cook the chicken: Heat an extra-large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden brown and cooked through, 2-3 min per side. Set chicken aside on a plate.
Cook the pasta: Add the penne to the boiling water and cook for about 9-10 min, until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, add a drizzle of oil in the same pan over medium heat. Add the garlic and a pinch of chili flakes, if desired. Cook for 30 seconds, until fragrant. Add the drained diced tomatoes, sun-dried tomatoes and cream. Gently simmer, stirring o en, until slightly thickened, 7-10 min.
Add the spinach to the pan and stir until it wilts, 1-2 min. If the sauce becomes too thick, add a splash of reserved pasta water. Season with salt and pepper. Stir in pasta.
Finish and serve: Divide pasta among bowls and sprinkle with parmesan cheese. Enjoy! KITCHEN TIP: If the kids don't like spice, sprinkle the chili flakes into your own bowl a er cooking!
