Creamy Sundried Tomato and Chicken Pasta

• Meat

  • 2 Chicken breasts, medium

• Produce

  • 2 cups Baby spinach
  • 2 cloves Garlic
  • 2 Shallots
  • 1 can Tomatoes, fire-roasted

• Pasta & Grains

  • 8 oz Penne pasta

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1/2 cup Sun-dried tomatoes in oil

• Dairy

  • 4 oz Go veggie vegan classic plain cream cheese
  • 1/2 cup Milk

Found on greensnchocolate.com

Description

Ingredients

• 2 medium chicken breasts, cut into bite-sized pieces
• 3 tablespoons olive oil
• 2 shallots, diced
• 2 cloves garlic, minced
• 1 can fire-roasted diced tomatoes
• 1/2 teaspoon salt
• 2 cups baby spinach
• For the creamy sauce:
• 4 ounces GO VEGGIE Vegan Classic Plain Cream Cheese
• 1/2 cup milk
• 1/2 cup sun-dried tomatoes in oil
• 1/2 teaspoon salt
• 8 oz penne pasta (or your favorite shape of pasta)

Directions

• First, make the sauce:
• Combine cream cheese, milk, sun-dried tomatoes, and salt in food processor and blend until pureed. Set aside.
• In large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Cook chicken until cooked through. Remove from skillet and set aside.
• Meanwhile, start a pot of water to cook your pasta. You will want you pasta cooking while you are making the sauce.
• Add additional tablespoon of olive oil over medium-high heat.
• Add shallots and cook until softened, about 3-5 minutes.
• Add garlic and cook another minute.
• Add diced tomatoes and salt, and cook another 2-3 minutes.
• Return chicken to the skillet.
• Add cream sauce, and stir quickly so it incorporates well in the sauce.
• Let cook over medium heat for a few minutes.
• Drain pasta and reserve about 1/2 cup of pasta water.
• Add pasta to skillet with the sauce, and stir well to combine.
• Add spinach, stirring well until wilted.
• Add additional water if you feel the sauce needs thinned out. I added just a couple of tablespoons.
• Serve immediately and enjoy!