Cheesy Chicken Pie
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PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 7g||35%|
|Total Carbs 54g||18%|
|Dietary Fiber 3g||12%|
|Vitamin A 90%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
1 clove garlic, minced
4 cup low sodium chicken broth
8 oz. angel hair pasta. broken in half
1 6 oz. bag baby spinach
1/2 cup heavy cream
1/2 cup sun-dried tomatoes packed in oil; drained and chopped
1/4 cup grated parmesan, plus extra for serving
Season the chicken with salt and black pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds, until fragrant. Stir in the chicken cubes and sauté until chicken is brown, about 5 minutes.
Add the chicken broth and bring to a simmer. Stir in the angel hair pasta, cover and cook for 4 to 6 minutes, stirring occasionally, until the chicken and pasta are cooked. Chicken is done when a meat thermometer inserted in the center reaches 170°F.
Remove the skillet from the heat. Stir in the spinach, heavy cream, sun-dried tomatoes and parmesan cheese.
Serve Easy One Pot Chicken with Sun-Dried Tomatoes and Spinach with crusty bread and olive oil for dipping.
TIP: Want a gluten-free option? Try using vegetable noodles, such as zucchini or butternut squash. Cook the butternut squash 4 to 6 minutes, and throw the zucchini in at the end with the spinach to prevent overcooking.
Easy One Pot Chicken with Sun-Dried Tomatoes and SpinachAdd Your Comment