Creamy Florentine Chicken with Sun Tomatoes

Tender chicken breast pan-seared and simmered in a creamy, flavorful sauce with sun-dried tomatoes and fresh spinach, served over gluten-free penne pasta.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.05/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• comfort food
• savory
• rich
• classic

Ingredients

• 4 ounce gluten-free penne pasta
• 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 2 clove garlic (minced)
• 0.25 cup sun-dried tomatoes (chopped, packed in oil)
• 0.5 cup chicken broth (gluten-free)
• 0.5 cup light cream
• 1 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes
• 5 ounce fresh spinach
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoon shredded Parmesan cheese (shredded)

Instructions

1. Bring a medium pot of water to a boil. Add the gluten-free penne pasta and 1/4 teaspoon of the kosher salt, cooking according to package directions until al dente. Drain well and set aside.
2. While the pasta cooks, pat the chicken breast dry with paper towels and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breast and cook for 4-5 minutes, turning occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside.
4. To the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute until fragrant.
5. Pour in the gluten-free chicken broth, light cream, dried oregano, and red pepper flakes (if using). Bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
6. Return the chicken breast to the skillet and simmer for 2-3 minutes, allowing the sauce to thicken slightly and the chicken to finish cooking through.
7. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
8. Add the drained gluten-free penne pasta to the skillet and toss to coat everything in the creamy sauce.
9. Serve immediately, garnished with shredded Parmesan cheese if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce is too thick.

Nutrition (per serving)

• Calories: 690
• Protein: 59 g
• Carbohydrates: 48.5 g
• Fat: 24.5 g
• Fiber: 2 g
• Sodium: 850 mg
• Saturated Fat: 10 g
• Sugar: 5 g
• Cholesterol: 150 mg