Creamy Chicken and Herb Pasta

Ingredients

• Salt
• 300g penne or cavatappi
• 2 tablespoons sundried tomato oil
• 2 garlic cloves, minced
• Freshly ground black pepper
• 150g garlic & fine herb soft cheese
• 1 teaspoon chicken bouillon powder or paste
• 1 lemon, zested and juiced
• ¼ cup chopped sundried tomatoes
• 2 handfuls baby spinach
• 2 cups shredded cooked chicken, leftover or store-bought rotisserie
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• Parmigiano Reggiano, for serving

Directions

1. Bring a large pot of water to a boil and season well with salt. Add in the pasta and cook until al dente.
2. Meanwhile, place a large sauté pan over medium heat. Add in the sundried tomato oil and garlic, season with salt and pepper, and cook for 30 seconds to 1 minute. Add in the garlic & fine herb soft cheese along with the bouillon and stir to melt and combine. Add in the lemon zest, lemon juice, sundried tomatoes, baby spinach, and chicken.
3. When the pasta is done, scoop about 1 cup of the pasta cooking liquid into the pan and stir to combine. Using a slotted spoon, scoop the pasta into the pan and stir, adding more water if needed to reach a saucy consistency.
4. Stir through the herbs, season with more salt and pepper if needed, and serve topped with finely grated Parmigiano Reggiano.