½ (12-oz) jar sun-dried tomatoes, drained and chopped
2 cloves garlic, minced
½ Tbsp Italian seasoning
¼ tsp salt
¼ tsp pepper
1 Tbsp olive oil
½ (16-oz) pkg fully-cooked pulled rotisserie chicken
¾ cup heavy cream
1 cup low-sodium chicken broth
½ (16-oz) pkg whole-grain rotini pasta
½ (4-oz) pkg crumbled goat cheese
¼ cup freshly shredded Parmesan cheese
½ (5-oz) pkg baby spinach
Instructions
Cook tomatoes, garlic, seasoning, salt, and pepper in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until fragrant.
Stir in chicken, cream, broth, and pasta; bring to a boil. Reduce heat to low, cover and simmer 10 to 12 minutes or until pasta is done. Stir in cheeses and spinach.
Side Dish Ingredients
1 (12-oz) pkg broccoli florets
1 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
½ Tbsp Italian seasoning
⅛ tsp salt
Side Dish Instructions
Steam broccoli in a steamer basket over simmering water 6 minutes or until crisp-tender. Transfer to a bowl.
Stir together oil, vinegar, seasoning, and salt. Drizzle over broccoli; toss.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
36
5
41
Sat. Fat (g)
16
1
17
Protein (g)
30
2
32
Carb (g)
56
3
59
Fiber (g)
9
1
10
T. Sugs (g)
3
3
6
A. Sugs (g)
0
0
0
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