Creamy Chicken Pasta
This is a wonderful twist to a typical creamy chicken pasta. It has some tomato and is definately a must try
Servings 4
Ingredients
- 10 oz Rigatoni Pasta
- 3-4 large Chicken Breast
- ¼ cup Flour + 2 tbsp
- 1 teaspoon Salt plus extra for taste
- ¼ teaspoon Thyme
- ½ teaspoon Dried Basil
- ¼ teaspoon Pepper plus extra for taste
- 2 tablespoon Butter
- 4 Garlic Cloves minced
- 5 oz Sundried Tomatoes thinly sliced
- 2 tablespoon Tomato paste
- 2 cups Chicken Broth
- ½ cup Parmesan Cheese grated
- ⅓ cup Heavy Cream
- 1 cup Baby Spinach
- ¼ cup Basil Leaves rough chopped for garnish
- Optional Garnish: Fresh Herbs Extra Cheese, Cracked Pepper
Instructions
- Cook pasta, according to box directions, until aldente.
- Lightly flour chicken breast and season with salt and pepper generously.
- Over medium high heat, sauté prepared chicken breast in 1 tablespoon butter for 4-5 minutes in each side. Internal temperature should reach 165F. Set chicken aside reserving all the juice and fond in the pan.
- Over low heat, add sundried tomatoes, basil, thyme, salt, pepper, garlic tomato paste and 1 tablespoon butter. Cook until mixture is fragrant and softened.
- Sprinkle on the 2 tablespoon of flour and cook for 30 seconds.
- Pour in the chicken broth to deglaze the pan then add the parmesan and cream, while vigorously stirring to combine. Simmer for 2-3 minutes or until sauce has thickened.
- Fold in baby spinach and noodles. Simmer to marry the flavors and soften the spinach.
- Top with sliced chicken breast and enjoy with fresh parmesan and basil leaves. Serve right away.
Notes
Best kept refrigerated for up to 4 days.
May be frozen up to three months in an air safe bag or container.
Reheat by microwave in 60 second intervals.
May be frozen up to three months in an air safe bag or container.
Reheat by microwave in 60 second intervals.