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 1.5 pounds of chicken thighs with salt, pepper, and paprika.
- 3Place the seasoned chicken thighs in the skillet on top of the cream and vegetable mixture.
- 4Add more garlic and a pat of butter on each piece of chicken.
- 5Top the chicken with parmesan cheese.
- 6Bake in the oven at 375 for about 35 minutes.
- 7Cook some diced pancetta in a separate pan.
- 8Boil water with heavy salt and cook thin spaghetti.
- 9Broil the chicken for the last 5 minutes.
- 10Top the finished chicken with the cooked pancetta.
- 11Serve the chicken over the pasta with fresh parsley.
Ingredients
- 1.5 cups heavy cream
- 1.5 cups chopped spinach
- 0.5 cup sun-dried tomatoes
- 1 cup diced tomatoes
- 4 cloves garlic
- 1.5 pound chicken thighs
- 0 salt
- 0 pepper
- 0 paprika
- 6 pats butter
- 0 parmesan cheese
- 0 diced pancetta
- 0 thin spaghetti
- 0 fresh parsley
Equipment
12-inch iron skilletoven
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