Creamy Tuscan Chicken Pasta
Description
A tasty Tuscan chicken pasta dish featuring chicken thighs simmered in a creamy Italian cheese sauce with sun-dried tomatoes and spinach.
Ingredients
•
3 tablespoons olive oil
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4 skinless, boneless chicken thighs
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3/4 teaspoon kosher salt
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1/4 teaspoon ground black pepper
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1 large onion, finely chopped
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4 cloves garlic, minced
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1/2 cup dry white wine
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1/2 cup chopped, drained oil-packed sun-dried tomatoes
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1 cup low-sodium chicken broth
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1 1/2 teaspoons Italian seasoning
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4 cups fresh baby spinach
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1 cup freshly grated aged Asiago cheese
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1 cup heavy cream
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1 tablespoon freshly squeezed lemon juice
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1 (16 ounce) package mini farfalle pasta
Directions
1
Heat olive oil in a large skillet over medium-low heat.
2
Season both sides of chicken thighs with salt and pepper. Place seasoned chicken into hot skillet; cook until golden and thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken thighs from pan; set aside.
3
Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes.
4
Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes.
5
Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper.
6
Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools.
7
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain.
8
Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.