Ingredients
Chicken Pasta
- 8 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into 1-inch pieces
- 2 cups diced bell pepper (230 grams/1 large)
- 2 cups diced zucchini (230 grams/1 medium)
- 4 packed cups spinach, roughly chopped (120 grams)
- 1/2 cup sun-dried tomatoes (75 grams)*
- salt and pepper, to taste
- toppings: fresh basil, parmesan cheese
Sun Dried Tomato Sauce
- 1/2 cup cashews, drained and soaked
- 1/2 cup sun-dried tomatoes (75 grams)*
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 clove garlic
- 1 cup pasta water
- salt and pepper, to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook rigatoni pasta according to package instructions. When draining, reserve at least 1 cup (or more based on preference) of pasta water for the sauce.
- Prep your ingredients: Dice the chicken into 1-inch pieces, chop the bell pepper and zucchini, roughly chop the spinach, and soak the cashews. Having all ingredients ready is crucial as the cooking moves quickly.
- Prep your sauce: In a blender, combine the soaked and drained cashews, half of the sun-dried tomatoes, nutritional yeast, garlic clove, lemon juice, and a pinch of salt and pepper. Set aside without blending yet.
- Make the chicken: Heat olive oil in a large nonstick skillet over medium heat. Add the chicken pieces, season with salt and pepper, and sauté for 4-5 minutes until cooked through, stirring occasionally. Remove chicken from the pan and set aside.
- Cook the veggies: In the same skillet with remaining chicken juices, add diced bell pepper, season with salt and pepper, and cook for about 2 minutes, stirring occasionally. Add diced zucchini and cook for another 1-2 minutes. Finally, add chopped spinach and sauté for 1-2 minutes until wilted. Reduce heat to low.
- Assemble: Blend the sauce mixture with 1 cup of the reserved pasta water until smooth and creamy. Add the cooked pasta, remaining sun-dried tomatoes, and blended sauce to the skillet with veggies. Stir well to combine and warm through for 1-2 minutes. Add more pasta water if needed to thin out the sauce.
- Serve: Plate the pasta and top with fresh basil and grated parmesan cheese if desired. Enjoy your creamy sun dried tomato chicken pasta!
Notes
- Soaking cashews for at least 2 hours or overnight helps create a creamier sauce.
- If sun-dried tomatoes are packed in oil, drain before using for sauce and pasta.
- Reserve extra pasta water to adjust sauce consistency as needed.
- For a vegan version, omit chicken and parmesan or use plant-based cheese.
- Use gluten-free pasta if needed to make this gluten-free friendly.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
