Description
Made with pan seared chicken breast, drenched in a creamy, sun dried tomato sauce with fresh spinach leaves and al denté pasta, this marry me chicken pasta is a decadent and tangy dish that is absolutely worthy of its name.
Ingredients
- 3 chicken breasts
- 2 tablespoons butter
- 4 garlic cloves
- 1/2 tsp crushed red pepper flakes
- ¾ teaspoon Italian seasoning
- 2 tablespoons flour
- 1 ½ cups chicken stock
- 1 ½ cup half and half
- ½ teaspoon coarse salt
- 1/3 cup grated pecorino romano cheese
- ½ cup roughly chopped, sun dried tomatoes
- 2 – 3 teaspoons tomato paste
- 2 cups spinach leaves, packed
- Salt and pepper, to taste
Instructions
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In a large cast iron skillet, over medium heat melt butter and sear chicken until internal temperature reaches 165˚F. Remove and set aside.
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In a separate pot of salted water, cook pasta according to the package directions, reserve ½ cup of pasta water, drain and set aside.
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In the chicken skillet, melt butter over medium heat. Add garlic and crushed red pepper flakes and spices, then whisk in flour to make a roux.
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Whisk in chicken stock, heavy cream, tomato paste and coarse salt, allowing the liquids to warm through before adding then the pecorino romano cheese.
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Add sun dried tomatoes and fresh spinach leaves.
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When the spinach leaves have wilted, stir in the pasta and sliced chicken until well coated with sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Penne
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 324
- Sugar: 5.9 g
- Sodium: 172 mg
- Fat: 6.2 g
- Saturated Fat: 3.1 g
- Carbohydrates: 52.5 g
- Fiber: 2.6 g
- Protein: 14.2 g
- Cholesterol: 22.2 mg
