Directions
- 1Remove tendon from the chicken tenders.
- 2Add the chicken tenders to a bowl, then add olive oil, onion powder, garlic powder, cayenne pepper, paprika, red chili flakes, oregano, salt, and black pepper.
- 3Mix tenders until they have some color to them.
- 4In a pan, add butter, then cook the chicken tenders.
- 5Remove chicken from the pan.
- 6Add olive oil, chopped onion and garlic to the pan, then sautee.
- 7Add tomato paste and sundried tomatoes.
- 8Add heavy cream.
- 9Cook on low heat till it starts to bubble.
- 10Add Italian seasoning, paprika, cayenne pepper, onion powder, garlic powder, and salt.
- 11Add parmesan cheese and spinach.
- 12Add the cooked aldente pasta.
- 13Add the cooked chicken on top, then garnish and serve.
Ingredients
- 1 Lb mafaldine pasta
- 1.4 Lbs Chicken Tenderloins
- Drizzle Olive Oil
- 2 Tbsp Salted Butter
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- 1.5 Tsp Cayenne Pepper
- 1 Tsp Paprika
- 1 Tsp Red Chili Flakes
- 1 Tsp Oregano
- Pinch Coarse Salt
- Pinch Black Pepper
- 0.5 Large White Onion
- 4 Cloves Garlic, Minced
- 2.5 Tbsp Tomato paste
- 0.33 Cup Sun Dried Tomatoes
- 2.66 Cup Heavy cream
- 2 Tsp Italian Seasoning
- 1 Tsp Paprika
- 1 Tsp Cayenne Pepper
- Pinch Salt
- 2 Tsp Red Chili Flakes
- 2 Tsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Cup Parmesan
- 2 Cups Spinach
- Garnish Parsley
- Garnish Parmesan Cheese
- Garnish Red Chili Flakes
Equipment
kitchen knifebowlspoonpanwooden spatulagrater
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