Chicken Penne
with Tomato-Spinach Cream Sauce- Blé
- Lait
If it ain’t broke, don’t fix it. That’s what we have to say about the tried-and-true combination of spinach and sun-dried tomatoes. Folded into a creamy tomato sauce with juicy bites of chicken and ample parmesan, this is a bowl of pasta to curl up with.
Ingrédients
680 g
Poitrines de poulet
4 gousse(s)
Ail
2 boîte(s)
Tomates en dés
340 g
Pennes
(Contient: Blé)
1 tasse(s)
Crème
(Contient: Lait)
85 g
Tomates séchées au soleil
1 cc
Flocons de piment
250 g
Bébés épinards
1 pièce(s)
Parmesan, râpé grossièrement
(Contient: Lait)
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Poivre*
pièce(s)
Huile*
Instructions
Prep: Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate the garlic. Thinly slice the sun-dried tomatoes. Drain the diced tomatoes. Pat the chicken dry with paper towels. Cut the chicken into 1⁄2-inch strips and season with salt and pepper.
Cook the chicken: Heat an extra-large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden brown and cooked through, 2-3 min per side. Set chicken aside on a plate.
Cook the pasta: Add the penne to the boiling water and cook for about 9-10 min, until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, add a drizzle of oil in the same pan over medium heat. Add the garlic and a pinch of chili flakes, if desired. Cook for 30 seconds, until fragrant. Add the drained diced tomatoes, sun-dried tomatoes and cream. Gently simmer, stirring o en, until slightly thickened, 7-10 min.
Add the spinach to the pan and stir until it wilts, 1-2 min. If the sauce becomes too thick, add a splash of reserved pasta water. Season with salt and pepper. Stir in pasta.
Finish and serve: Divide pasta among bowls and sprinkle with parmesan cheese. Enjoy! KITCHEN TIP: If the kids don't like spice, sprinkle the chili flakes into your own bowl a er cooking!
