Creamy Garlic Chicken Thighs Pasta
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Creamy Garlic Chicken Thighs Pasta

Creamy Garlic Chicken Thighs Pasta

with Baby Spinach

The pasta dish loved by all is here in all its classic glory: a delicious garlicky cream sauce smothering juicy chicken thighs and penne, with baby spinach to get in those greens! You know the deal! Dive in!

Tags:
Quick
Allergens:
Wheat
•Milk
•Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

170 g

Penne

(Contains Wheat)

56 mL

Cream

(Contains Milk)

3 unit(s)

Garlic, cloves

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g

Thyme

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories830 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate72 g
Sugar3 g
Dietary Fiber6 g
Protein46 g
Cholesterol200 mg
Sodium1230 mg
Trans Fat1 g
Potassium850 mg
Calcium300 mg
Iron5.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Strainer
•Measuring Cups
•Measuring Spoons
•Paper Towel
•Large Non-Stick Pan
•Small Bowl

Instructions

Prep
1

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Peel, then mince or grate garlic. Strip thyme leaves from stems, then finely chop. Roughly chop spinach.

Cook penne
2

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat.

Prep chicken
3

Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces. Season all over with salt and pepper.

Cook chicken
4

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 8-10 min.** Meanwhile, combine cream, 2/3 cup (1 1/3 cups) reserved pasta water and chicken stock powder in a small bowl.

Make sauce
5

Add garlic, thyme, Cream Sauce Spice Blend and 2 tbsp (4 tbsp) butter to the same pan. Cook, stirring often, until fragrant, 1-2 min. Stir in cream-stock mixture. Bring to a boil over medium-high.Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens, 1-2 min.

Finish and serve
6

Add chicken and sauce, spinach and half the Parmesan to the pot with penne. Toss until spinach wilts and penne is coated. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time, if desired.)Divide pasta between plates. Sprinkle remaining Parmesan over top.