Marry Me Chicken Pasta
4
Portions
10 min
Prepping
25 min
Cooking
Recipe
Easy
Ingredients
- 2 Exceldor chicken breasts, lightly flattened using a rolling pin
- 280 g short pasta (penne, farfalle, etc.)
- 10 ml (2 tsp) flour
- 10 ml (2 tsp) smoked paprika
- 5 ml (1 tsp) garlic powder
- 5 ml (1 tsp) Herbes de Provence
- 6 sun-dried tomatoes, chopped
- 30 ml (2 tbsp) the oil from sun-dried tomatoes
- 1 shallot, chopped
- 60 ml (1/4 cup) butter
- 2 cloves of garlic, chopped
- 45 ml (3 tbsp) of tomato paste
- 375 ml (1½ cups) of 15% cream
- 500 ml (2 cups) of baby spinach
- 250 ml (1 cup) of grated parmesan
- Fresh basil, chopped
Directions
Click the steps to erase them.
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions (approx. 10 to 12 minutes). Before draining, set aside about 1 cup of the pasta cooking water.
- Coat chicken breasts with flour and spices. Season with salt and pepper to taste.
- In a skillet over medium-high heat, add the sun-dried tomato oil, then cook the chicken breasts for 2 to 3 minutes on each side. Remove and set aside.
- In the same skillet over medium heat, melt the butter. Add the shallots, season with salt and pepper, and cook for 1-2 minutes. Then add the tomato paste, sun-dried tomatoes and garlic, and cook for another minute.
- Reduce heat and add cream. Bring to a boil. Reduce heat again, add chicken breasts to the skillet and cover. Cook for 6 to 8 minutes, or until fully cooked. Remove chicken breasts and cut into pieces.
- Add the spinach to sauce and mix well. Add the pasta and some of the pasta cooking water, depending on the desired consistency. Add half of the parmesan, the basil and the chicken. Mix again.
- Garnish with the rest of the parmesan and more of the fresh basil.