Description
A delightful dish that combines rich flavors and vibrant colors, featuring creamy sauce, tender chicken, and fresh spinach.
Ingredients
Scale
- 300 grams penne pasta
- 2 chicken breasts (about 500 grams), diced
- 100 grams sun-dried tomatoes, chopped
- 150 grams fresh spinach
- 3 cloves garlic, minced
- 240 ml heavy cream
- 50 grams parmesan cheese, grated
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Season the diced chicken breasts with salt and pepper. Heat olive oil in a skillet and cook the chicken until golden brown, about 5-7 minutes. Remove and set aside.
- In a pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain.
- In the same skillet, sauté minced garlic and sun-dried tomatoes for 1-2 minutes. Add heavy cream and bring to a gentle simmer. Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Return the cooked chicken and drained pasta to the skillet. Toss everything together, adding reserved pasta water as needed to adjust sauce consistency.
- Stir in grated parmesan cheese and red pepper flakes. Adjust seasoning with salt and pepper. Cook for an additional 1-2 minutes, then serve garnished with fresh basil leaves.
Notes
- Overcooking the chicken can make it dry.
- Always salt your pasta water for better flavor.
- Be careful not to burn the garlic.
- Reserve pasta water for adjusting sauce consistency.
- Adjust spice levels according to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: spicy, Tuscan, chicken, pasta, creamy, dinner, Italian