Light Penne with Sun Dried Tomatoes and Chicken
Elevate your weeknight dinner game with this flavorful and wholesome Light Penne with Sun-Dried Tomatoes and Chicken! This quick and easy recipe brings together tender penne pasta, juicy pan-seared chicken, and the bright, tangy sweetness of sun-dried tomatoes. A light yet creamy sauce made with garlic, olive oil, and chicken broth wraps everything in a subtly rich flavor, while fresh spinach adds a pop of color and nutrition. Finished with a sprinkle of Parmesan cheese and optional red pepper flakes for a touch of heat, this dish is a perfect balance of healthy and indulgent. Ready in just 40 minutes and packed with Mediterranean-inspired goodness, it’s an ideal choice for busy weeknights or casual dinners that don’t sacrifice taste. Serve it with a side of garlic bread or a crisp green salad for a complete and satisfying meal the whole family will love!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 pieces boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (packed in olive oil, drained)
- 4 pieces garlic cloves
- 3 tbsp extra virgin olive oil
- 0.5 cup chicken broth
- 2 cups fresh spinach leaves
- 0.25 cup Parmesan cheese (grated)
- 0.25 tsp red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into thin strips.
In the same skillet, add the remaining 2 tablespoons of olive oil and lower the heat to medium. Mince the garlic cloves and sauté them in the skillet for 1-2 minutes until fragrant, taking care not to burn them.
Chop the sun-dried tomatoes into small pieces and add them to the skillet. Stir for about 1 minute.
Pour the chicken broth into the skillet and stir. Allow it to simmer for 2-3 minutes to create a light sauce.
Add the fresh spinach leaves to the skillet and cook until wilted, about 2 minutes.
Return the cooked penne pasta and sliced chicken to the skillet. Toss everything together until the pasta and chicken are evenly coated in the sauce.
Stir in the grated Parmesan cheese and red pepper flakes (if using) for extra flavor.
Serve the pasta warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 233 mg | 18% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
