Instructions

1. 1

   Boil the protein pasta according to the package instructions until al dente. Drain the pasta and set it aside.

   ⏱️ 10 min

   
2. 2

   Season the chicken breasts generously with 2 teaspoons of paprika, 2 teaspoons of garlic powder, 1 teaspoon of chicken bouillon, 1 teaspoon of Italian herbs, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. Cook the seasoned chicken in a pan over medium-high heat until the internal temperature reaches 165°F (74°C). Remove the cooked chicken from the pan and set it aside to rest, then slice it into desired pieces.

   ⏱️ 10 min

   
3. 3

   Using the same pan (without cleaning it, to retain flavor), sauté the diced white onion and minced garlic over medium heat until softened and fragrant, about 3-5 minutes.

   ⏱️ 5 min

   
4. 4

   Add the chopped sun-dried tomatoes, tomato paste, cherry tomatoes, reduced-fat milk, reduced-fat cream cheese, and the remaining seasonings (1 tablespoon chicken bouillon, 1 teaspoon garlic powder, 2 teaspoons paprika, 1 teaspoon red pepper flakes, 1 teaspoon Italian herbs, and 1 teaspoon black pepper) to the pan. Stir continuously until the cream cheese is fully melted and the sauce is smooth and creamy.

   ⏱️ 5 min

   
5. 5

   Fold in the fresh spinach into the sauce and cook until it has wilted, which should only take a minute or two.

   ⏱️ 2 min

   
6. 6

   Add the drained protein pasta to the sauce and toss well to ensure all the pasta is evenly coated.

   ⏱️ 2 min

   
7. 7

   Serve the pasta immediately, topped with the sliced chicken and a sprinkle of Parmesan cheese.

   ⏱️ 1 min

   

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Nutrition Facts (per serving)