Chicken Free One-Pot Chicken Florentine Pasta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp kosher salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Ā½ tsp red pepper flakes
- ā cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- 3 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup heavy cream
- 8 oz penne pasta
- 3 oz baby spinach (about 3 packed cups)
- 1 oz parmesan cheese, finely grated (about Ā½ cup)
- 1 tsp italian seasoning
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Season the chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer inserted into the thickest piece reads 165Ā°F (74Ā°C), about 5ā6 minutes. Transfer the chicken to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!