Ingredients:
2 tablespoons butter
1 clove garlic, minced
1 pound boneless, skinless chicken breasts, cubed
1 teaspoon oregano
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
¼ cup sun-dried tomatoes, chopped
3 cups baby spinach
8 ounces penne pasta
1 jar Alfredo sauce (15 ounces)
1½ cups mozzarella cheese, shredded
Fresh basil or parsley for garnish (optional)
Directions:
Start by preheating your oven to 400°F (204°C). In a mixing bowl, toss the chicken with garlic, oregano, Italian seasoning, salt, and pepper.
Melt butter in an oven-safe skillet over medium heat, and sauté the chicken until golden brown, about 7-8 minutes.
Mix in the sun-dried tomatoes, spinach, penne pasta, and Alfredo sauce. Stir well.
Pour boiling water into the skillet, then cover and bake in the oven for 30 minutes until the pasta is tender.
Top with mozzarella cheese and bake uncovered for another 5-10 minutes until the cheese is bubbly.
Garnish with fresh basil or parsley and serve.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: Approximately 600 kcal | Servings: 4 servings
