Directions
- 1In a 12 inch iron skillet, add 1 1/2 cups of heavy cream, 1 1/2 cups of chopped spinach, 1/2 cup of sun-dried tomatoes, 1 cup of diced tomatoes, and 4 cloves of garlic.
- 2Season 1 1/2 pounds of chicken thighs with salt, pepper, and paprika.
- 3Nestle the seasoned chicken thighs into the skillet with the cream mixture.
- 4Add more garlic and a pat of butter on each piece of chicken. Top with parmesan cheese.
- 5Place the skillet in a 375°F oven for about 35 minutes.
- 6Cook some diced pancetta in a separate pan.
- 7Boil some water with heavy salt and cook thin spaghetti.
- 8Broil the chicken for the last 5 minutes.
- 9Top the chicken with the pancetta.
- 10Serve the chicken over the pasta with a little bit of fresh parsley.
Ingredients
- 1.5 cups heavy cream
- 1.5 cups chopped spinach
- 0.5 cups sun-dried tomatoes
- 1 cup diced tomatoes
- 4 cloves garlic
- 1.5 pounds chicken thighs
- 0 salt
- 0 pepper
- 0 paprika
- 0 butter
- 0 parmesan cheese
- 0 diced pancetta
- 0 thin spaghetti
- 0 fresh parsley
Equipment
12 inch iron skilletoven
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