SUNDRIED TOMATO CHICKEN PASTA | The Style Chase |

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is dairy-free and adds a cheesy flavor

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from lentils

Whole wheat pasta is higher in fiber and nutrients

Cook pasta in a large pot of salted boiling water until al dente, then drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes.

Add diced chicken breast to the skillet, season with salt and black pepper, and cook until browned and cooked through, about 5-7 minutes.

Stir in chopped sundried tomatoes and cook for another 2-3 minutes.

Add spinach and cook until wilted, about 2 minutes.

Pour in chicken broth and heavy cream, stirring to combine.

Bring the mixture to a simmer, then reduce heat and let it cook for 3-4 minutes to thicken.

Add cooked pasta to the skillet and toss to combine with the sauce.

Stir in grated parmesan cheese, lemon juice, and fresh basil, mixing well.

Garnish with parsley and red pepper flakes before serving.

Cooking Techniques

Spice Level:

Allergens