Directions
- 1Flatten chicken breast and season with paprika, garlic powder, salt and pepper. Repeat for four breasts.
- 2In a pan on high heat, add olive oil and cook chicken until golden and crispy.
- 3Add diced onions and garlic to the same pan and stir until fragrant.
- 4Add double cream, whole milk, and seasonings (paprika, Italian herbs, salt, and pepper) to the pan and stir on medium heat until thickened.
- 5Add grated Parmesan and stir to melt.
- 6Add spinach and sun-dried tomatoes, and stir to combine.
- 7Add pasta water to make the sauce extra creamy.
- 8Add cooked pasta and mix well.
- 9Portion the pasta into four equal servings, top with sliced chicken breast and extra creamy sauce.
Ingredients
- 800 g chicken breast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 30 ml olive oil
- 0.5 red onion
- 3 garlic cloves
- 250 ml double cream
- 125 ml whole milk
- 1 tsp paprika
- 1 tsp Italian herbs
- 1 tsp black pepper
- 1 tsp salt
- 1 cup Parmesan
- 2 cups baby spinach
- 0.5 cup sun dried tomatoes
- 60 ml pasta water
- 800 g pasta
Equipment
panmeat hammermeasuring cupsspatulatongs
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