Description
This Sun Dried Tomato Chicken Pasta combines tender chicken breast, rich sun dried tomatoes, fresh spinach, and melty plant-based cheese (plant-based) in a creamy, flavorful sauce enhanced with vegetarian Worcestershire sauce (natural) and apple cider vinegar (natural). Ready in under 30 minutes, it is a delicious, family-friendly dish perfect for busy weeknights, offering vibrant colors and a comforting texture.
Ingredients
Scale
Protein and Vegetables
- 2 chicken breasts, sliced into even pieces
- 2 cups fresh spinach leaves
- 1/2 cup sun dried tomatoes, chopped (preferably packed in oil)
- 2 garlic cloves, minced
- 1/4 cup fresh basil leaves, chopped
Sauces and Flavorings
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/2 cup plant-based cheese (plant-based), shredded or chopped
- 2 tablespoons olive oil
Carbohydrates
- 12 ounces pasta (penne or your favorite type)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of pasta water to use later in the sauce.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced chicken breasts and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics and sun dried tomatoes: In the same skillet, add a little more olive oil if needed. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chopped sun dried tomatoes and cook for another 2 minutes to soften and release their flavor.
- Create the creamy sauce: Lower the heat to low and add the vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and plant-based cheese (plant-based) to the skillet. Stir continuously until the plant-based cheese melts and the sauce becomes smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water to loosen it.
- Finish with spinach and chicken: Fold the fresh spinach leaves into the sauce, stirring gently until they wilt. Return the cooked chicken pieces to the skillet and mix well to coat everything evenly in the sauce.
- Combine with pasta and serve: Add the cooked pasta to the skillet and toss thoroughly so every piece is covered with sauce. Garnish with chopped fresh basil leaves and serve immediately while warm and comforting.
Notes
- Use high-quality sun dried tomatoes packed in oil for richer flavor and better texture.
- Reserve some pasta water to help loosen and bind the sauce for a smoother finish.
- Slice chicken evenly for balanced cooking and to keep it juicy.
- Add the spinach last to maintain its vibrant green color and freshness.
- Adjust spice level by adding red pepper flakes or fresh chili gradually to taste (optional).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg
Keywords: Sun Dried Tomato Chicken Pasta, plant-based cheese pasta, quick chicken pasta, creamy pasta without dairy, vegetarian Worcestershire sauce recipe, family-friendly pasta
