Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach скачать в хорошем качестве

Creamy Tuscan Chicken Pasta with Sun Dried Tomatoes and Spinach

Tuscan chicken pasta pairs seared chicken with penne, sun dried tomatoes, and spinach in a creamy (but not too rich) sauce. Makes a great weeknight dinner in just over 30 minutes! Recipe: https://sugarspunrun.com/tuscan-chick... Ingredients For the chicken 1 ½ lbs chicken breast, cut into 1” pieces (680g) ½ cup all-purpose flour (63g) ½ teaspoon table salt ½ teaspoon ground black pepper 2 Tablespoons cooking oil 1 Tablespoon salted butter For the pasta & sauce 8 oz penne pasta (or your favorite shape) (227g) 1 Tablespoon cooking oil 1 Tablespoon salted butter 1 cup diced yellow onion (about 1 medium yellow onion, 140g) 1 red bell pepper, diced 1 cup julienne-cut sun dried tomatoes (well-drained of oil) 2 Tablespoons minced garlic 2 teaspoons dried basil 1 ½ teaspoons dried thyme ½ teaspoon table salt ¼ teaspoon ground black pepper ¼ teaspoon paprika ¼ teaspoon crushed red pepper (optional) ¾ cup chicken broth (177ml) 2 cups half and half (473ml) 4 cups fresh baby spinach (100g) 1 cup grated parmesan cheese (80g) (plus additional for topping, if desired) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Large skillet (Affiliate Link): https://amzn.to/3IMebnW Instructions 00:00 Introduction For the chicken 00:30 Combine flour, salt, and pepper in a large ziploc bag (or large mixing bowl) and shake or stir to combine. 01:34 Add chicken and toss until all chicken is well-coated. 01:53 Heat oil and butter in a large skillet or Dutch oven over medium-high heat. Once shimmering, shake any excess flour off of the chicken (discard the excess) and cook chicken (do this in batches if necessary, you may need to add more oil between batches) cooking until golden brown and cooked through. Remove chicken to a plate, cover loosely with foil, and set the chicken aside while you prepare the pasta and sauce. You’ll prepare the sauce in the pan the chicken was cooked in, no need to clean it! For the pasta and sauce 06:45 Reduce stovetop heat to medium and add oil and butter to the skillet (use the same skillet that I cooked the chicken in). Once butter is melted, add onion and pepper and cook, stirring occasionally, until softened (about 5 minutes). 07:42 Meanwhile, begin cooking pasta in well-salted water according to package instructions. 08:35 Add tomatoes and garlic and cook until garlic is fragrant (about 30 seconds). 09:55 Add basil, thyme, salt, pepper, paprika, and crushed red pepper (if using) and stir well. 10:35 Drizzle in approximately half of the chicken broth and cook until broth is reduced by at least half. 11:10 Drizzle in remaining chicken broth then immediately add the half and half. Reduce heat to medium-low (keep the heat on the lower end so the sauce doesn’t separate) and stir frequently while the pasta finishes cooking. Once pasta has cooked through, drain well. 11:40 Add cooked, drained pasta to the skillet along with the cooked chicken, spinach, and parmesan cheese. Stir well and cook until sauce thickens (this may happen even before you add the chicken). 13:40 Serve warm, topped with additional parmesan cheese, if desired. Storing Store in an airtight container in the refrigerator for up to 3 days. The sauce thickens in the refrigerator and will not be as creamy/smooth/velvety when reheated. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/