This sun-dried tomato pasta skillet is one of my favorite pasta recipes! The tomatoes pack in so much flavor and everything is cooked in one pan. So easy and so good!...and for us, soooo LoSo!



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Category: Main Course
Seasons:  All
Cuisine Type Italian


For 6 Person(s)


1 Tablespoon Unsalted Butter
1 Pound Chicken Breast diced
1 Teaspoon Your Favorite Salt Substitute
1 Teaspoon Black Pepper
1 Sweet Onion chopped
4 Ounces Sun Dried Tomatoes (not packed in oil)
8 Ounces Penna Pasta
2 Cups Unsalted Chicken Broth
3/4 Cup Heavy Cream
1/2 Cup Grated Parmesan
6 Ounces Fresh Baby Spinach (rinsed and dried)

Chicken Florentine Pasta Skillet Directions

  1. Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.
  2. Add the chicken to the skillet and sprinkle with salt and pepper. Cook, stirring often, until the chicken is browned, about 5 minutes.
  3. Add the onion to the pan and cook 2 more minutes, stirring often.
  4. Add the pasta and sun-dried tomatoes to the skillet. Pour in the broth and half and half. Stir well to combine.
  5. Bring to a boil, cover, and reduce to a simmer.
  6. Cook for 12 minutes or until pasta is tender.
  7. Remove the lid and stir in the grated cheese until melted.
  8. Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.
  9. Stir well before serving.

Recipe notes

Sodium By The Numbers

Unsalted butter =0mg
Chicken breasts =240mg
Pepper =0mg
Sweet onion diced =0mg
Sun-dried tomatoes =40mg
Penne pasta =0mg
Chicken broth Unsalted =80mg
Heavy Cream =60mg
Parmesan cheese =560mg
Baby spinach =128mg

Total for recipe =1106mg

Total per serving (6 servings)  =370mg

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