Creamy Sundried Tomato and Chicken Pasta
For the Sauce:
½ cup milk
½ cup sundried tomatoes in olive oil
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