Cheesy Tuscan Chicken Bites with Sun-Dried Tomato Rotini
Cheesy Tuscan Chicken Bites with Sun-Dried Tomato Rotini
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese
For the Sun-Dried Tomato Rotini:
12 oz rotini pasta
2 tablespoons butter
1/2 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
2 cups baby spinach
Salt and black pepper, to taste
Fresh basil, chopped (for garnish)
Directions:
Cook the pasta: Cook the rotini pasta according to package instructions. Drain and set aside.
Cook the chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and season with Italian seasoning, garlic powder, paprika, salt, and pepper. Cook the chicken until browned and cooked through, about 6-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the Parmesan cheese and set aside.
Prepare the sun-dried tomato sauce: In the same skillet, melt the remaining butter over medium heat. Add the sun-dried tomatoes and garlic, cooking for 1-2 minutes until softened. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, then add the Parmesan cheese, mozzarella cheese, and Italian seasoning. Stir until the sauce thickens, about 3-4 minutes.
Add the spinach to the sauce and stir until wilted. Season with salt and pepper to taste.
Combine: Add the cooked pasta and chicken to the sauce, tossing everything together until well-coated.
Serve: Garnish with fresh basil and serve hot.
Cooking Time: 25 minutes | Servings: 4 | Calories: ~600 per serving
