Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon butter
  • 1 pound chicken breasts (diced)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 sweet onion (diced)
  • 4 ounces sun-dried tomatoes (not packed in oil)
  • 8 ounces penne pasta
  • 2 cups chicken broth
  • 3/4 cups half and half
  • 3/4 cup grated Parmesan cheese
  • 6 ounces fresh baby spinach (rinsed and dried)

Instruction

  • Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.
  • Add the chicken to the skillet and sprinkle with salt and pepper. Cook, stirring often, until the chicken is browned, about 5 minutes.
  • Add the onion to the pan and cook 2 more minutes, stirring often.
  • Add the pasta and sun-dried tomatoes to the skillet. Pour in the broth and half and half. Stir well to combine.
  • Bring to a boil, cover, and reduce to a simmer.
  • Cook for 12 minutes or until pasta is tender.
  • Remove the lid and stir in the grated cheese until melted.
  • Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.
  • Stir well before serving.