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Creamy Chicken Penne with Spinach and Sun-Dried Tomatoes Recipe

Creamy Chicken Penne with Spinach and Sun-Dried Tomatoes recipe


This is a yummy pasta dish with chicken, spinach, and sun-dried tomatoes. You cook pasta and mix it with chicken, veggies, and a creamy sauce. It's a warm, filling meal for dinner.


1 crown broccoli
8 oz penne pasta
1/4 cup sun-dried tomatoes, chopped
1 lb chicken breast, cut into bite-sized pieces
1 yellow bell pepper
1/2 cup heavy cream
2 tbsp all-purpose flour
1/4 tsp black pepper
2 tbsp olive oil
1/2 tsp salt
1 cup fresh spinach leaves


Fill a medium pot with water, add a pinch of salt, and bring to a boil. Add the penne pasta and cook for 10 minutes or until al dente. Drain and set aside.
While the pasta is cooking, wash and dry the broccoli and spinach. Cut the broccoli into bite-sized florets and the spinach into strips.
In a bowl, toss the chicken pieces with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and no longer pink inside, about 5-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the broccoli and sliced yellow bell pepper. Cook for about 4 minutes, until vegetables are tender-crisp.
Sprinkle the vegetables with flour and stir to coat. Cook for 1 minute.
Slowly add the heavy cream to the skillet, stirring continuously. Cook for another 4-5 minutes until the sauce thickens.
Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts, about 2 minutes.
Return the chicken to the skillet and add the cooked penne pasta. Toss everything together and heat through.
Serve the creamy chicken penne hot, divided between plates or bowls.

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