Citric Acid Free One-Pot Chicken Florentine Pasta

Total time35 min

Prep time10 min

Cook time25 min

Citric Acid Free One-Pot Chicken Florentine Pasta

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Ingredients

4 servings

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
½ tsp red pepper flakes
⅓ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
3 cups low-sodium 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 ½ 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 165°F (74°C), about 5–6 minutes. Transfer the chicken to a plate and set aside.

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