|1||package PERDUE® FRESH CUTS™ Diced Chicken Breast or PERDUE® HARVESTLAND® Diced Chicken Breasts, Individually Wrapped Pouches (2 lbs.)|
|1/4||tsp black pepper|
|2||tbsp olive oil|
|1||clove garlic, minced|
|4||cup low sodium chicken broth|
|8||ounce angel hair pasta. broken in half|
|1||6-ounce 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.
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.