Ingredients
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12 ounces uncooked penne pasta
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1 pound boneless, skinless chicken breasts
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1 teaspoon freshly ground black pepper
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2 1/2 teaspoons Italian seasoning, divided
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2 1/2 teaspoons kosher salt, divided
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1 cup drained jarred julienne-cut sun-dried tomatoes
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4 tablespoons oil from sun-dried tomato jar, divided
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1 1/2 cups finely chopped yellow onion
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6 large garlic cloves, thinly sliced
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1/3 cup dry white wine
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2 tablespoons tomato paste
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3 tablespoons unsalted butter
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3 tablespoons all purpose flour
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1 cup whole milk
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1 (5 ounces) package fresh baby spinach
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2 cups shredded low-moisture part-skim mozzarella cheese or fontina cheese, divided
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1/2 cup freshly grated Parmesan cheese, divided
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1/2 cup panko (Japanese-style breadcrumbs)
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fresh basil leaves
Directions
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Dotdash Meredith Food Studios
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Bring a large pot of water to a boil over high. Add pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes. Reserve 1 cup of pasta cooking water. Drain pasta and transfer to an ungreased 13- x 9-inch baking dish.
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Season chicken breasts evenly with black pepper and 1 teaspoon each of the Italian seasoning and salt. Heat 2 tablespoons of sun-dried tomato oil in a large skillet over medium until shimmering. Add chicken breasts and cook until golden brown and a thermometer inserted into the thickest part registers 165 degrees F (73 degrees C), 10 to 15 minutes, flipping occasionally. Transfer to a cutting board and let rest 5 minutes. Thinly slice chicken and add to pasta in baking dish. Do not clean skillet.
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Add 1 tablespoon of the sun-dried tomato oil to skillet and return to medium heat. Add onion and garlic, and cook, stirring often, until softened, about 6 minutes. Add white wine, tomato paste, and 1/2 cup sun-dried tomatoes, and cook, stirring often, until liquid is reduced by half, about 2 minutes. Stir in butter until melted. Sprinkle flour over sun-dried tomato mixture and cook, stirring constantly, until thick and pasty, about 1 minute. Gradually stir in reserved pasta cooking water and milk.
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Cook, stirring often, until thickened and smooth, about 2 minutes.
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Add spinach, 1 teaspoon Italian seasoning, and remaining 1 1/2 teaspoons salt. Cook over medium, stirring constantly, until wilted and bright green, about 2 minutes. Remove from heat and stir in 1 cup of the mozzarella cheese and 1/4 cup of the Paremsan cheese until melted. Transfer to pasta mixture in baking dish and stir until well combined. Set aside.
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Heat remaining 1 tablespoon sun-dried tomato oil in a small skillet over medium-high. Add panko and remaining 1/2 teaspoon Italian seasoning, and cook, stirring constantly, until golden brown, about 2 minutes. Remove from heat. Sprinkle pasta mixture with remaining 1/2 cup sun-dried tomatoes, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and toasted panko mixture.
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Bake in preheated oven until cheese is melted, about 15 minutes. Garnish with basil.
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Nutrition Facts (per serving)
| 565 | Calories |
| 23g | Fat |
| 41g | Carbs |
| 46g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 565 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 7g | 36% |
| Cholesterol 98mg | 33% |
| Sodium 1120mg | 49% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 4g | 15% |
| Total Sugars 7g | |
| Protein 46g | 92% |
| Vitamin C 12mg | 14% |
| Calcium 567mg | 44% |
| Iron 4mg | 20% |
| Potassium 679mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
