Pâtes crémeuses au poulet et aux tomates séchées

Ingrédients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite size pieces
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup diced shallots
• 2 cloves garlic, grated
• 1/3 cup sun-dried tomatoes, drained and chopped
• 8 ounces uncooked fusilli or penne pasta
• 2 1/2 cups low sodium chicken broth
• 2 cups packed baby spinach
• 2 ounces low-fat cream cheese, room temperature
• 1 cup whole milk
• 1/4 cup shredded parmesan cheese
• 1 tablespoon chopped fresh basil

Préparation

1. 1

   Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with garlic powder, Italian seasoning, red pepper flakes, salt, and pepper. Cook chicken until browned, then remove from skillet.

2. 2

   Sauté Aromatics: In the same skillet, sauté shallots, garlic, and sun-dried tomatoes until fragrant.

3. 3

   Add Pasta and Broth: Stir in pasta and chicken broth. Bring to a simmer and cook until pasta is almost tender.

4. 4

   Finish Dish: Stir in spinach, cream cheese, milk, and parmesan cheese. Cook until spinach wilts and sauce thickens. Add cooked chicken back to the skillet and stir in basil.

5. 5

   Serve hot, garnished with extra parmesan and basil if desired.