Creamy chicken with spinach, parmesan and sundried tomatoes
Golden chicken breasts coated in a creamy parmesan sauce, with wilted spinach and sundried tomatoes packed with flavour. A rich, silky one-pan dish, served with penne that catch every bit of sauce.
Dietary summary — contains gluten, lactose
- ContainsGluten, Lactose
- Free fromAlcohol, Pork
- Not suitable forVegetarian, Vegan
Ingredients
Preparation steps
Cook the penne in a large pot of salted boiling water until al dente. Drain, reserving a little cooking water.
Season the chicken with salt and pepper.
In a large skillet, melt 2 tbsp butter with a drizzle of oil.
Brown the chicken 4 min per side over medium-high heat. Set aside on a plate.
In the same pan, add 1 tbsp butter then sauté onion, garlic and chopped sundried tomatoes.
Pour in the broth, cream and parmesan, stir and simmer 2 to 3 min until the sauce is smooth. Adjust salt and pepper.
Add the spinach and stir until wilted.
Return the chicken to the pan and reheat 2 to 3 min.
Toss the penne with the sauce (add a splash of cooking water if needed) and serve at once.