Description
Indulge in a decadent Creamy Tuscan Chicken with Spinach recipe that will elevate your culinary skills. Learn how to create this delicious dish today!
Ingredients
- 3 tablespoons olive oil (45 ml)
- 4 skinless, boneless chicken thighs (600 g)
- 75 teaspoon kosher salt (3.75 g)
- 25 teaspoon ground black pepper (0.5 g)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 5 teaspoons (8 ml) Italian seasoning
- 4 cups fresh baby spinach (240 g)
- 1 cup freshly grated aged Asiago cheese (100 g)
- 1 cup heavy cream (240 ml)
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 (16 ounce) package mini farfalle pasta (450 g)
Instructions
- Warm the olive oil in a large pan over medium-low heat.
- Sprinkle salt and pepper on both sides of the chicken thighs, then place them in the heated pan. Cook each side for 8 to 10 minutes until they are golden, no longer pink inside, and the juices are clear. Use an instant-read thermometer to ensure the internal temperature is 165 degrees F (74 degrees C). Take the chicken thighs out of the pan and set them aside.
- Lower the heat to a gentle setting and add the onion and garlic to the pan. Stir and cook until they are soft, about 5 minutes. Add beef broth and use a wooden spoon to lift any browned bits from the pan’s bottom. Let it cook until the broth is almost gone, which should take 3 to 5 minutes.
- Add the Italian seasoning and let it simmer, cooking until the mixture slightly reduces, about 5 minutes. Introduce the spinach to the pan and cook until it wilts, about 1 to 2 minutes.
- Lower the heat; mix in the Asiago cheese and heavy cream until they blend well. Add the lemon juice and adjust the seasoning with salt and black pepper as needed.
- Place the chicken thighs back in the pan and let them heat through for 5 to 7 minutes. Turn off the heat and let the pan rest while you prepare the pasta. The sauce will thicken upon cooling.
- In the meantime, bring a large pot of lightly salted water to a rolling boil. Add the mini farfalle and bring back to a boil. Cook the pasta uncovered, stirring now and then, until it is tender yet firm, about 7 to 8 minutes, then drain.
- Distribute the pasta among four serving bowls, placing the chicken thighs and sauce on top of each portion before serving.
