Lite Chicken Pasta with Sun Dried Tomatoes
Elevate your weeknight dinner game with this Lite Chicken Pasta with Sun-Dried Tomatoes—a flavorful, wholesome dish that’s both delicious and quick to prepare! Featuring tender slices of seasoned chicken breast, hearty whole wheat penne, and vibrant spinach leaves, this pasta recipe is tossed in a light, savory sauce infused with garlic, basil, and the rich, tangy sweetness of julienned sun-dried tomatoes. With just 35 minutes from start to finish, it’s a perfect choice for busy evenings or a healthy family meal. Finished with a sprinkle of grated Parmesan cheese, this dish strikes the perfect balance of comfort and nutrition, making it both satisfying and guilt-free. Ideal for fans of light pasta recipes, Mediterranean-inspired flavors, and quick-and-easy dinners, this wholesome meal will become a staple in your weekly rotation!
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 0.33 cup sun-dried tomatoes, julienned
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup chicken broth, low sodium
- 3 cups fresh spinach leaves
- 8 ounces whole wheat penne pasta
- 0.25 cup parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season both sides of the chicken breasts with half of the salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked (internal temperature should reach 165°F). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the sun-dried tomatoes and dried basil. Cook for 1 minute to allow the flavors to meld.
Pour in the chicken broth and bring to a gentle simmer. Add the fresh spinach leaves and cook until just wilted, about 2 minutes.
Add the cooked penne pasta and sliced chicken back to the skillet. Toss everything together to coat evenly in the sauce. Let it cook for an additional 2 minutes to heat through.
Adjust seasoning with the remaining salt and pepper if needed. Remove from heat and sprinkle with grated parmesan cheese before serving.
Serve warm and enjoy a light yet satisfying meal!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 3403 mg | 148% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 32.2 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 475 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3393 mg | 72% | |
*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.
