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Creamy Sundried Tomato and Chicken Pasta

Creamy Sundried Tomato and Chicken Pasta

Servings: 4-6
Servings 6 servings


For the Sauce:

For the Pasta:

  • 8 oz penne pasta
  • 3 tablespoons olive oil
  • 2 medium boneless skinless chicken breasts, diced
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 cups baby spinach
  • 1 cup reserved pasta water


  • Make the sauce by combining all sauce ingredients in food processor or blending and puree. Set aside.
  • Bring pot of water to boil and cook pasta.
  • Meanwhile, in large skillet heat 2 tablespoons of olive oil over medium-high heat.
  • Add diced chicken and cook until all chicken is cooked through, about 10 minutes.
  • Remove chicken from skillet and add remaining 1 tablespoon of olive oil.
  • Add shallots and cook 3-4 minutes, then add garlic and cook an additional 1 minute.
  • Season with salt.
  • Add diced tomatoes and cook another 2-3 minutes, until mixture is warmed through.
  • Return chicken to skillet along with sauce from food processor.
  • Stir well and thoroughly to combine.
  • Add pasta and spinach, stirring well to combine.
  • Add pasta water (I added 2 tablespoons) to thin out sauce if needed.
  • Serve and enjoy!
    Recipe by: Greens & Chocolate