ONE- POT CHICKEN WITH SUN- DRIED TOMATOES AND SPINACH
FAMILY DINNER: Enjoy lots of praise from the family when you present onepot chicken with sun- dried tomatoes and spinach. Serve the combo with a mixed greens salad. Buy bread pudding for dessert.
Ingredients
1 1/ 2 pounds boneless, skinless chicken breasts, cut into 1- inch cubes 1/ 2 teaspoon coarse salt 1/ 4 teaspoon pepper 2 tablespoons olive oil 1 clove garlic, minced 4 cups unsalted chicken broth 8 ounces angel hair pasta, broken in half 1 ( 5- or 6- ounce) bag fresh baby spinach 1/ 2 cup heavy cream 1/ 2 cup sun- dried tomatoes, drained and chopped 1/ 4 cup freshly grated Parmesan cheese, plus more for serving
Servings: makes 6 servings Preparation time: 15 minutes Cooking time: 20 minutes
Season chicken with salt and pepper. In a large skillet or Dutch oven, heat oil on medium- high. Add garlic; cook 30 seconds, until fragrant. Stir in chicken and cook 5 minutes, or until browned. Add broth; bring to a simmer. Stir in pasta; cover and cook 4 to 6 minutes, stirring occasionally, until pasta is cooked through and chicken reaches an internal temperature of 165 degrees. Remove pot from heat. Stir in spinach, cream, tomatoes and cheese. Serve with more Parmesan for garnishing.
Per serving: 429 calories, 32 grams protein, 17 grams fat ( 36 percent calories from fat), 6.6 grams saturated fat, 33 grams carbohydrate, 103 milligrams cholesterol, 455 milligrams sodium, 2 grams fiber.
Carb count: 2.