Creamy Tuscan Pasta
How has it already been a month of quarantine? My first day working from home was actually 3/12. I remember it well since I had to give a big client presentation over the phone that was supposed to be in person so lots of last minute changes needed to be made to accommodate.
I’ve found the most solace in cooking and T and I are so thankful that we are quarantined at his Aunt and Uncle’s down on Long Beach Island. Here, we have a beautiful kitchen with all you need to whip up a delicious meal.
I’ve been documenting all my photos of the dinners we have made so will attempt to share as much as I can on my website. They are a mix of our own recipes as well as one’s we’ve followed (ahem, L’artusi’s Mushroom Ragu!)
Hopefully this will inspire you to replicate and make them your own!
INGREDIENTS
(2T) EVOO
Salt / Pepper
(1.5lbs) Skinless, Boneless Chicken Breast
(1T) Butter
(4 Cloves) Garlic, chopped
(1/2) Yellow Onion, chopped
(3/4 Cup) Heavy Cream
(1 Cup) Low-Sodium Chicken Broth
(1T) Cream Cheese
(1/4C) Sun-dried Tomato, chopped
(Healthy Spoonful) Parm Cheese
Red Pepper Flakes
(2-4C) Spinach, we used a whole bag!
Salt / Pepper
(1/2lb) Bowtie Pasta - we cooked approx. 1lb and added to skillet as needed (we did not use all of the pasta)
To serve: add more black and red hot pepper, parm
SERVES: 4 (or 2 with leftovers)
DIRECTIONS
Bring a pot of water to a boil, add a pinch of salt and pasta. Cook as instructed on pasta package.
Meanwhile, in a large skillet, heat up EVOO and sauté chicken. Season with salt / pepper to taste on each side. Set aside on a plate.
In the same skillet, add butter (melt) and sauté onions, garlic (2-3min).
Add Liquids: Heavy cream, broth and cream cheese, stirred until melted. Top off with some hot red pepper to give it a kick and let simmer for 4-5min.
Add sun dried tomatoes and parm. Stir and simmer for a couple more minutes to let the sauce thicken a little.
Add the spinach, push it around to allow the juices to wilt it.
Add the chicken back in, continue to simmer.
Add pasta (don’t overdo the amount of pasta you put in or it will take away from the taste created by the ingredients already in the skillet). Toss and decide if you need more pasta.
To serve, add more pepper (black and red hot) and sprinkle with freshly shaved parm.
