Description
Indulge in a creamy spinach chicken pasta recipe that will tantalize your taste buds. Learn how to create this delicious dish with ease on our cooking website.
Ingredients
- – 8 ounces (227 g) uncooked pasta
- – 2 chicken breasts, cut into small bite-size pieces
- – Salt & pepper, to taste
- – Flour for dredging
- – 1 tablespoon (15 ml) butter
- – 1 tablespoon (15 ml) olive oil
- – 4 cloves garlic, minced
- – 80 ml chicken broth
- – 5 ml lemon juice
- – 2.5 ml Dijon mustard
- – 1.25 ml Italian seasoning
- – 240 ml heavy/whipping cream
- – 140 g fresh baby spinach
- – 120 g freshly grated alternative cheese
Instructions
- Prepare a large pot of salted water and bring it to a boil to cook the pasta until it’s firm to the bite, as per the package directions.
- In the meantime, dice the chicken into small pieces, seasoning with salt and pepper, and coat them in flour.
- Heat the butter and olive oil in a skillet over medium-high heat. When the skillet is hot, add the chicken and cook until the exterior is no longer pink. Remove the chicken and set aside.
- Remove the skillet from the heat and incorporate the garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Return the skillet to the heat, allowing it to simmer briefly while scraping any flavorful bits from the skillet’s bottom.
- Introduce the chicken back into the skillet along with the cream and spinach. Cook for about 5 minutes or until the chicken is thoroughly cooked. Lower the heat if the mixture is bubbling excessively or if the sauce is thickening too quickly.
- Once the pasta is drained, mix it with the sauce in the skillet. Add the freshly grated alternative cheese and blend well. Adjust the seasoning with additional salt and pepper if necessary.
Notes
- Consider using whole wheat or gluten-free pasta for a healthier twist.
- Enhance the flavor with red pepper flakes or fresh herbs like basil or parsley.
- Add a cornstarch slurry for a thicker sauce, or customize with your favorite veggies like mushrooms or cherry tomatoes.
