Marry Me Chicken Pasta
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.
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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
- In a large cast iron skillet, over medium heat melt butter and sear chicken until internal temperature reaches 165˚F. Remove and set aside.
- In a separate pot of salted water, cook pasta according to the package directions, reserve ½ cup of pasta water, drain and set aside.
- 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.
- Whisk in chicken stock, heavy cream, tomato paste and coarse salt, allowing the liquids to warm through before adding then the pecorino romano cheese.
- Add sun dried tomatoes and fresh spinach leaves.
- When the spinach leaves have wilted, stir in the pasta and sliced chicken until well coated with sauce.
Nutrition
Calories: 244kcal Carbohydrates: 10g Protein: 23g Fat: 12g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.1g Cholesterol: 83mg Sodium: 436mg Potassium: 731mg Fiber: 1g Sugar: 5g Vitamin A: 1119IU Vitamin C: 7mg Calcium: 121mg Iron: 2mg