Description
Discover how to make Creamy Tuscan Chicken Pasta with rich flavors and easy steps. Perfect for a quick dinner, this recipe will delight your taste buds.
Ingredients
- 3 tablespoon (45 ml) s olive oil
- 4 skinless, boneless chicken thighs
- 75 teaspoon (4 ml) kosher salt
- 25 teaspoon (1 ml) ground black pepper
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 5 cup (120 ml) apple juice
- 5 cup (120 ml) chopped, drained oil-packed sun-dried tomatoes
- 1 cup (240 ml) low-sodium chicken broth
- 5 teaspoon (8 ml) s Italian seasoning
- 4 cup (960 ml) s fresh baby spinach
- 1 cup (240 ml) freshly grated aged Asiago cheese
- 1 cup (240 ml) heavy cream
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 (16 ounce (454 g)) package mini farfalle pasta
Instructions
- Warm the olive oil in a large pan over medium-low flame.
- Sprinkle salt and pepper on both sides of the chicken thighs, then add them to the heated pan. Cook until they are golden brown, no longer pink inside, and juices are clear, about 8 to 10 minutes per side. A thermometer should show 165 degrees F (74 degrees C) when inserted into the center. Take the chicken out of the pan and set it aside.
- Lower the heat to low; add the chopped onion and garlic to the pan. Stir occasionally until they soften, which takes about 5 minutes. Pour in the apple juice and use a wooden spoon to scrape any browned remains from the pan’s base. Let it cook until the juice nearly disappears, about 3 to 5 minutes.
- Include the sun-dried tomatoes and cook for a minute. Mix in the chicken broth and Italian seasoning. Let it simmer until the mixture reduces slightly, around 5 minutes. Add the spinach to the pan, cooking until it wilts, which takes about 1 to 2 minutes.
- Turn the heat down to low; blend in the Asiago cheese and heavy cream until everything is well mixed. Add the lemon juice and adjust seasoning with salt and pepper to your taste.
- Place the chicken thighs back into the pan; warm them for 5 to 7 minutes. Turn off the heat and let the pan sit while you prepare the pasta. The sauce will thicken as it cools.
- Meanwhile, boil a large pot of lightly salted water. Add the mini farfalle and return to a boil. Cook the pasta without a lid, stirring now and then, until it is al dente, about 7 to 8 minutes; then drain.
- Serve the pasta by dividing it into four bowls, and place the chicken thighs and sauce on top of each portion.
Notes
- Add garlic to softened onions to prevent burning and enhance aromanPat sun-dried tomatoes with a paper towel if too oily before choppingnStir Asiago cheese gradually into cream for a smooth sauce
