Sun Dried Tomato Chicken Florentine Pasta

Ingredients

• Whole wheat pasta

  Dry

  8 oz or 227g

• Butter

  Unsalted

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Sun-dried tomatoes

  1 ½ cup or 81g

• Garlic

  Raw

  3 clove or 9g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Spinach

  Raw

  2 cup or 60g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

Directions

1. Cook the pasta according to package directions. Drain and set aside.
2. In a skillet, heat the butter over medium-high heat. Add the bite-sized chicken, season with salt, pepper, cayenne, and sauté until cooked through.
3. Drain the oil from the sun-dried tomatoes, chop if desired, and add to the pan with garlic. Sauté until fragrant.
4. Add heavy whipping cream, chicken broth, Mozzarella and parmesan cheese. Stir until the sauce is smooth, bubbly, and the cheese is melted.
5. Stir in the cooked pasta and spinach, allowing the spinach to wilt. Adjust sauce consistency with additional liquid or cheese if needed, stirring for 4-5 minutes.
6. Adjust seasoning to taste and serve.