It's Sunday, so that means I have pasta on my mind. Today I was in the mood for something creamy yet healthy enough that seconds wouldn't make me feel too guilty. So I created Healthy Florentine Pasta with Sun-Dried Tomatoes and Chicken. Pasta and chicken come together with fresh baby spinach, sun-dried tomatoes, and a silky-creamy sauce thanks to some pureed cauliflower. This dish is full of flavor and all good things. We love it!
Ingredients for Healthy Florentine Pasta with Sun-Dried Tomatoes and Chicken:
1 pound Penne Rigate, cooked according to package instructions
1 cup reserved pasta cooking water
olive oil
1 1/2 pounds boneless chicken breast cut into bite-sized pieces
6 ounces sun-dried tomatoes, diced
4 ounces baby spinach
1 cup grated Parmesan cheese, more for serving
3 shallots, diced
1 20 -ounce bag of frozen cauliflower
3 cups chicken broth
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon smoked paprika
kosher salt
black pepper
Time-Saving Tip: Cook and puree the cauliflower a few hours in advance.
Let's see what we need.
We're ready to cook.
Add the cauliflower and broth to a small pot. Cover and cook until the vegetable is soft. Transfer the mixture to a food processor and process until smooth.
Toss the chicken with basil, oregano, smoked paprika, 1/2 teaspoon salt, and 1/ teaspoon black pepper. Add 2 tablespoons of oil in a non-stick pan. Once heated, add the chicken and saute until cooked. Transfer the chicken to a plate.
Add the tomatoes, shallots and a tablespoon of oil to the pan saute for a few minutes until the shallots are softened.
Combine the cauliflower mixture with tomatoes and shallots. Once heated thru stir in the cheese.
Add the pasta and the spinach. Add half of the water and gently toss. Add more of the water as needed and gently heat until the spinach is nearly all wilted.
It's ready! Healthy Florentine Pasta with Sun-Dried Tomatoes and Chicken is so delicious. I love the creaminess and all of the different flavors. I sprinkled a little extra cheese and crushed red pepper for each serving. The chicken is perfect with spinach and tomatoes. As a lover of cold pasta leftovers, the next day, this one tasted perfect.
Healthy Florentine Pasta with Sun-Dried Tomatoes and Chicken:
1 pound Penne Rigate, cooked according to package instructions
1 cup reserved pasta cooking water
olive oil
1 1/2 pounds boneless chicken breast cut into bite-sized pieces
6 ounces sun-dried tomatoes, diced
4 ounces baby spinach
1 cup grated Parmesan cheese, more for serving
3 shallots, diced
1 20 -ounce bag of frozen cauliflower
3 cups chicken broth
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon smoked paprika
kosher salt
black pepper
Add the cauliflower and broth to a small pot. Cover and cook until the vegetable is soft. Transfer the mixture to a food processor and process until smooth.
Toss the chicken with basil, oregano, smoked paprika, 1/2 teaspoon salt, and 1/ teaspoon black pepper. Add 2 tablespoons of oil in a non-stick pan. Once heated, add the chicken and saute until cooked. Transfer the chicken to a plate.
Add the tomatoes, shallots and a tablespoon of oil to the pan saute for a few minutes until the shallots are softened.
Combine the cauliflower mixture with tomatoes and shallots. Once heated thru stir in the cheese.
Add the pasta and the spinach. Add half of the water and gently toss. Add more of the water as needed and gently heat until the spinach is nearly all wilted.
Time-Saving Tip: Cook and puree the cauliflower a few hours in advance.