Directions
- 1In a large sauce pan, heat about 1 T of sun-dried tomato oil and 1 T butter over medium heat.
- 2Cook your chicken until no longer pink and set aside.
- 3Cut chicken into bite-sized pieces.
- 4Reduce heat to low and add in another T of butter along with your shallot and seasonings.
- 5Cook for 2-3 minutes (add in some olive oil if needed).
- 6Add in your garlic and cook for another minute.
- 7Pour in your chicken broth, scraping up any brown bits on the bottom of the pan.
- 8Bring to a simmer.
- 9Add in your pasta and stir.
- 10Cover and simmer until al dente, about 10-15 minutes, stirring every few minutes.
- 11Once your pasta is done, add in your half & half, sun-dried tomatoes, and parmesan.
- 12Stir until melted.
- 13Add in your spinach, cooked chicken, and basil.
- 14Stir until spinach is wilted.
- 15Serve immediately and top with more fresh parm.
Ingredients
- 0.5 lb chicken
- 0.5 lb pasta of choice
- 0.25 cup sun-dried tomatoes, jullienned
- 2 T butter
- 1 medium shallot, diced
- 1 t salt, to taste
- 1 t Italian seasoning
- 0.5 t onion powder
- 1 t pepper, to taste
- 0.5 t paprika
- 0.5 t chicken bouillon
- dash cayenne, optional
- 0.5 t red pepper, to taste
- 6 cloves garlic, to taste
- Olive oil
- 2.5 cups chicken broth
- 0.5 cup half & half (or cream)
- 0.5 cup fresh parmesan
- 1 handful spinach
- fresh basil, torn, to taste
Equipment
large sauce pantongswooden spoonlid
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m