Chicken and pasta in a simple cream sauce get dressed up with fresh spinach and sundried tomatoes.
I learn new things about my family every day. One of the most recent discovery is that they love pasta and cream sauce. Be still my heart. I thought I was the only one! So when I crafted this chicken dish with spinach and sundried tomatoes, I figured there would be plenty for leftovers.
Au contraire, mon frere.
These folks were fighting over the itty bitty that was left. Had I known this, I would have doubled the veggies and pasta. However, I didn’t have double the pasta, so nevermind.
Regardless, this is fantastic supper, featuring chicken.
Recipe: Creamy Chicken Pasta with Spinach and Tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon chopped garlic
- 2 pounds boneless, skinless chicken breast, trimmed and cubed
- salt and pepper
- 1/3 cup sherry
- 2 cups chopped, fresh spinach
- 1 cup heavy cream
- 1/4 cup julienned, sundried tomatoes
- 1 1/2 teaspoon rubbed sage
- 1 pound pasta, cooked and drained according to package directions
- grated parmesan cheese
- In a skillet over high heat, heat the butter and oil.
- Add the garlic and chicken and season to taste with salt and pepper. Cook for 8 to 10 minutes over medium heat, stirring frequently. Chicken should be almost cooked through, but still slightly pink inside. Remove to a covered dish with a slotted spoon.
- Add the sherry to the pan, scraping up any bits. Cook for 2-3 minutes over medium heat, allowing the liquid to cook down a bit.
- Add the spinach, cream, tomatoes, and sage. Cook over medium heat, stirring, until the spinach is slightly wilted and the sauce has thickened a bit. Do not boil.
- Add the chicken back to the pan and toss to coat with the sauce.
- Add the chicken and sauce to the drained pasta in a large serving bowl. Toss to blend.
- Serve with grated parmesan.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
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Next week: recipes with grains