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chicken pasta

Creamy Chicken Penne with Spinach and Sun Dried Tomatoes

This gluten free pasta bowl packs a powerful protein punch with added chicken, spinach, and sun-dried tomatoes. All of that for under 20 minutes!

Course Main Course
Cuisine American, gluten free
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings 4 people
Calories 419 kcal
Author cravecolumbus

Ingredients

  • 1 box Banza Chickpea Pasta
  • 1/2 cup sun dried tomatoes chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1/2 cup half and half (or heavy cream)
  • 2 cups rotisserie chicken (or any other cooked chicken)
  • 2 cups spinach leaves
  • 1/2 cup freshly grated parmesan cheese

Instructions

  1. Cook Banza pasta according to package directions.

  2. While the pasta is cooking, drizzle olive oil and saute sun dried tomatoes and garlic in a large skillet over medium heat. Saute until fragrant, about 3 minutes.

  3. Slowly add in chicken broth, half and half, and season with salt and pepper. Then add cooked pasta. Cover and cook on medium heat for about 4 minutes.

  4. Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3-5 minutes until spinach is wilted.

  5. Sprinkle with your parmesan cheese and eat it up!