Sun-Dried Tomato & Chicken Pasta

  • 2 cups milk
  • 1 1/2 cups chicken broth
  • 3 T. butter
  • 1 large garlic clove, minced
  • 12 ounces penne pasta
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated parmesan, plus more for garnish
  • 1/2 cup chopped sun-dried tomatoes in oil, drained lightly
  • 1 cup cooked chopped chicken
  • 1 generous handful fresh spinach leaves, chopped lightly to make them bite-sized
  • Salt & pepper, to taste

Use a skillet large enough to accommodate the pasta and add-ins.

Place the skillet on the stove over medium-high heat. Add the milk, chicken broth, butter, and garlic. Bring to simmer over medium-high heat; add the pasta.

Stir the pasta constantly until it is slightly softened, about 4 minutes. Once the pasta is softened, reduce the heat to medium and stir every couple of minutes.

After another 6 minutes or so, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add the cream and parmesan; mix.

Add the chopped tomatoes, chicken, and spinach. Simmer, stirring occasionally, for a few minutes, until the sauce is thickened, the pasta is cooked, and the add-ins are warmed through.

Adjust the salt and pepper to taste and serve immediately, garnished with additional parmesan, if desired.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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