Sun-dried Tomato Chicken Skillet Recipe - Food Fanatic

Sun-dried Tomato Chicken Skillet Recipe

    6 Servings


  • 1 tablespoon Grapeseed Oil
  • 1 tablespoon Unsalted Butter
  • 1/2 White Onion, Diced
  • 1 clove Garlic, Minced
  • 1 cup Chopped White Mushrooms
  • 1/2 pound Asparagus, Cut into 1 inch pieces
  • 1 cup Sun-dried Tomato Pasta Sauce
  • 2 cups Low Sodium Chicken Broth
  • 1 pound Ziti Pasta
  • 2 cups Rotisserie Chicken, Cubed
  • 2 cups Fresh Spinach, Chopped
  • 1/2 cup Heavy Cream
  • 1/2 cup Grated Parmesan Cheese
  • 1 tablespoon Fresh Basil, Chopped
  • 1 tablespoon Fresh Parsley, Chopped


  1. In a large skillet, melt the unsalted butter and the grape seed oil together on high heat.
  2. Add the onion and garlic and cook for 1 minute then reduce the heat to medium and add in the sun-dried tomatoes.
  3. Cook for an additional 30 seconds, stirring constantly, then add in the sliced mushrooms, asparagus and the sun-dried tomato sauce.
  4. Mix well and add in the chicken broth, mixing until fully incorporated.
  5. Bring to a boil then reduce to medium.
  6. Add in pasta and cook for 10 minutes with lid on (stir every few minutes to avoid burning and sticking).
  7. Once pasta is done turn the heat off to the burner. Stir in the rotisserie chicken and spinach. Then add in the heavy cream, grated Parmesan cheese and fresh herbs. Let it sit for 1-2 minutes, then serve.
Sun dried tomato chicken skillet photo