Italian Chicken Creamy Pasta (Print Version)
# Ingredients:
01 -
3 cloves of garlic, finely chopped.
02 -
8 ounces of uncooked penne pasta.
03 -
½ teaspoon freshly ground black pepper.
04 -
2 pounds of skinless, boneless chicken breasts.
05 -
2 tablespoons of olive oil.
06 -
1 tablespoon of Italian spice blend.
07 -
3 cups of baby spinach leaves.
08 -
1 cup of heavy whipping cream.
09 -
2 cups of milk.
10 -
½ teaspoon of salt.
11 -
2 tablespoons of unsalted butter.
12 -
1 cup of sun-dried tomatoes, chopped and drained.
13 -
1 cup of Parmesan cheese, grated fresh.
# Instructions:
01 -
Rub salt and pepper over the chicken, cook it in olive oil for about 3-4 minutes on each side until golden. Remove it from the pan, then slice into bite-sized chunks.
02 -
In the same pot, melt butter and toss in garlic, Italian seasoning, and sun-dried tomatoes. Cook until the smell is amazing.
03 -
Pour in the milk, cream, and cheese along with the pasta. Let it simmer for 10 minutes, stirring occasionally, until the pasta has a nice bite.
04 -
Pop the chicken back into the pot, throw in the spinach, and cook briefly until the leaves soften and everything's warm.
# Notes:
01 -
Feel free to add other veggies to the mix.
02 -
You can try lighter creams, but the sauce won't be as rich.
03 -
Keeps well in the freezer for half a year.