Red Meat Allergy Friendly One-Pot Chicken Florentine Pasta
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Learn more āIngredients
4 servings
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 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
- 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)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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.
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