Serves 1
Directions
- 1Season one cup of flour with chili powder, Italian seasoning, salt, onion powder, garlic powder, and black pepper, then mix it all together.
- 2Prepare chicken breast by removing sides and fat, then cut thick chicken breasts through the middle to make two thinner slices.
- 3Coat the chicken breast in the seasoned flour on both sides, and add some more chili powder on top.
- 4Add oil and butter to a cast iron pan.
- 5Add the floured chicken breast to the pan and cover for about 5 minutes.
- 6Flip the chicken to the other side, cover it back up halfway, and add some more butter until the chicken is done.
- 7Place the cooked chicken in foil and let it rest for a few minutes.
- 8Boil water for pasta, add salt and one bay leaf.
- 9Boil the pasta for 11 to 12 minutes.
- 10Dice about 2 garlic cloves and some dried tomatoes.
- 11Dice the cooked chicken.
- 12For the sauce, add some butter to a pan, then add the minced garlic and dried tomatoes and sauté for a few seconds.
- 13Add about 1.5 cups of heavy whipping cream and a lot of spinach.
- 14Once the sauce starts to simmer, add about half a cup of Parmesan cheese, a little more chili powder, pepper flakes, and onion powder.
- 15Mix the sauce all together.
- 16Once your sauce thickens up to your liking, turn off the stove.
- 17Combine the noodles and sauce in a different pan if the cast iron is too small.
- 18Serve the pasta, chicken, a little bit of sauce on top, and a little bit of Parmesan cheese.
Ingredients
- 1 cup flour
- chili powder
- Italian seasoning
- salt
- onion powder
- garlic powder
- black pepper
- chicken breast
- oil
- butter
- pasta
- 1 bay leaf
- 2 garlic cloves, diced
- dried tomatoes, diced
- 1.5 cup heavy whipping cream
- spinach
- 0.5 cup Parmesan cheese
- pepper flakes
Equipment
cast iron panfoildifferent pan
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