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16 ounces whole-wheat penne
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2 cups drained sun-dried tomatoes, coarsely chopped
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2 tablespoons sun-dried tomato oil
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1/2 cup chopped shallots
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2 teaspoons grated garlic
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2 tablespoons tomato paste
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1 teaspoon Italian seasoning
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1 teaspoon ground pepper
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1/2 teaspoon salt
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10 ounces baby spinach (about 12 cups)
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1 cup reduced-sodium chicken broth
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1/2 cup half-and-half
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8 ounces reduced-fat cream cheese
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3 tablespoons low-fat sour cream
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4 cups chopped rotisserie chicken (from 2 rotisserie chickens)
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1 cup shredded fontina cheese, divided
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1/3 cup grated Parmesan cheese
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1/4 teaspoon crushed red pepper
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Chopped fresh flat-leaf parsley for garnish (optional)
Creamy Sun Dried Tomato & Chicken Pasta Bake
This creamy and flavorful fall pasta bake comes together quickly, thanks to rotisserie chicken and jarred sun-dried tomatoes that flavor the sauce. This easy pasta bake is perfect for feeding a crowd. If you’re watching your sodium, you can cook and shred your own chicken in place of the rotisserie chicken.
Nutrition Information
257
Calories
12g
Carbohydrates
10g
Protein
506mg
Potassium
6g
Fiber
8g
Sugar
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