This is soooo good. You can double the recipe if you’re feeding a larger family. The recipe I am posting had enough for dinner and two containers of leftovers that I took for lunch. So ideal for 1 person with some leftovers or a couple.
What you’ll need:
- 1 large chicken breast, cooked and cut into bite size chunks; seasoned with salt and pepper. If I have a super thick breast I will filet it and cook it in the oven at 375 for about 15-20 minutes
- 1/2 box of medium pasta shells
- 2 tbsp butter
- 2 tsp minced garlic
- 2 cups fresh spinach
- 1/3 cup sun dried tomatoes (I just buy the little bags in the produce section)
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 tsp black pepper
- 1 tbsp dried parsley
- 1/2 cup grated parmesan
This is a fast fix meal because you can cook everything at the same time and then dump it all together.
Start by preheating your oven to 375 and cooking your chicken. Fill a large pot with water to begin boiling for the pasta, and cook according to directions (about 13 minutes.) In another small pot begin melting your butter, add garlic; saute garlic for about 3 minutes over medium heat.
Once you’ve cooked the garlic, add chicken broth; cook until reduced by about half (about 5-6 minutes) Add heavy cream, bring to a boil; stirring occasionally. Continue for about 4-5 minutes until it’s starting to thicken. Stir in black pepper and dried parsley. Remove from heat and stir in grated parmesan.
In a large bowl combine cooked pasta, cooked cut up chicken, spinach and sun dried tomatoes; add sauce; stir until well combined. Eat up!