Cooking
(stovetop): If frozen, thaw in fridge. Cook pasta (Split Orders cook ½ pasta). Heat 1-2 Tbsp. olive oil in a nonstick pan over medium-high heat. Pour off & discard excess liquid in chicken bag. Lightly brown chicken, stirring occasionally, about 5 min. Stir in sun-dried tomatoes. Cook, stirring, 2 min. Stir in container(s) of chicken broth & 2 c. hot water (Split orders add 1 c. water). Reduce heat. Simmer, uncovered, 5 min. Add spinach & cream cheese; stir until cream cheese melts & chicken is cooked through (internal temp. 165F/74C), 2-3 min. Serve over pasta. Suggested Sides: A green salad, our Rosemary Focaccia.
Ingredients
Diced chicken tenders, cream cheese, spinach, sun dried tomatoes, chicken broth, garlic, olive oil, crushed red pepper, rotini (white or whole wheat). Gluten-free pasta available; please call ahead.
Nutritional Info
| Calories | 542 |
| Fat | 13g |
| Saturated Fat | 7g |
| Protein | 42g |
| Carbohydrates | 62g |
| Sugar | 3g |
| Fibre | 3g |
| Cholesterol | 97mg |
| Sodium | 638mg |
