Creamy Chicken and Spinach Penne with Sundried Tomatoes Recipe

Directions

Bring a large pot of water to a boil, cook pasta according to package directions. Strain and return to pot, cover.
Season chicken with salt and black pepper. Heat 1 tbsp of oil in a large, non-stick frying pan over medium-high heat, sauté chicken on both sides until golden brown and cooked through, about 4 minutes per side. Set aside in pot with pasta. Stir in spinach, cover to keep warm.
Heat remaining oil and sauté the onions for 3 minutes until translucent. Add the garlic and thyme, cook another minute then stir in the CAMPBELL'S® Herbed Chicken & Spices Rich & Thick Stock. Stir in the sundried tomatoes and cream cheese, until well combined. Bring to a simmer for 5 minutes.
Pour the sauce over the pasta and mix well. Stir in the parmesan cheese and garnish with fresh chopped basil.

Try experimenting using different vegetables and even different cheese in this recipe! You may like blue cheese and fresh tomatoes or red pepper for a different spin on this recipe, using the CAMPBELL'S® Rich & Thick Stock as your base you can try different combinations easily!
Add chili flakes to make the dish spicier as needed. You can also try using olive oil to reduce the canola oil used.
Heavy cream can also be added to the dish to make the sauce thicker and creamier.
Wheat pasta can also be used as an alternative.
You can turn this dish into a Tuscan Chicken dish by adding herbs such as basil, rosemary, parsley, thyme, and marjoram.

I would make this again

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