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Sun Dried Tomato & Chicken Pasta


Great for dinner and great cold as a salad the next day

Ingredients

  • 12 oz penne pasta or a fun ruffly one like Malfadine

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 2 tbsp Arbequina olive oil, divided

  • 1 tsp Italian seasoning

  • 1⁄2 tsp each salt and pepper

  • 3 cloves garlic, minced

  • 1 shallot, finely diced

  • 1⁄2 jar Sun-dried Tomato Tapenade

  • 1⁄2 cup dry white wine

  • 1 1⁄2 cups heavy cream

  • 1 cup freshly grated Parmigiano Reggiano

  • 1⁄4 tsp red pepper flakes

  • 2 cups baby spinach or chopped kale

  • Fresh basil leaves for garnish

Instructions

  • Cook the penne in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

  • Meanwhile, season the chicken with the Italian seasoning, salt and pepper. Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes. Transfer to a plate.

  • Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Sauté the garlic and shallot for 1 minute until fragrant. Stir in the sun-dried tomato tapenade.

  • Pour in the white wine and simmer for 2 minutes. Stir in the heavy cream, Parmigiano Reggiano, and red pepper flakes. Bring the sauce to a simmer.

  • Add the spinach and let it wilt into the sauce. Season with salt and pepper to taste.

  • Add the drained pasta and cooked chicken to the sauce, tossing to coat. If needed, thin the sauce with a bit of reserved pasta water until it coats the pasta nicely.

  • Serve the pasta garnished with fresh basil leaves and extra Parmigiano Reggiano cheese if desired.

Servings: 6 servings,  Prep time:10minutes,  Cooking time:15minutes

 


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