Ingredients:
5 chicken thighs, cubed 1/2 onion, small dice 4-6 garlic cloves, chopped 1/2 cup sun-dried tomatoes, rough chop 1 cup heavy cream 1/2 cup chicken stock 1 bunch spinach, sliced 1/2 cup parmesan salt pepper 16 oz spaghetti, cooked Instructions: 1) In a high sided pan heat oil over medium high heat. Heat until oil is shimmering. Add chicken and brown. Cook in batches if needed. Remove chicken and set aside. 2) Add the onion and scrape the browned bits from the bottom of the pan. Cook onion until browned. 3) Add the garlic and sun-dried tomatoes. Cook until aromatic. 4) Add the cream and stock. Bring to a boil and lower to a simmer. Add salt and pepper. 5) Slowly stir in parmesan. Sauce will thicken. Add the spinach and stir in. 6) Toss with the spaghetti and a quarter cup of the pasta cooking liquid. Stir until evenly coated Notes: 1) Cook the spaghetti a minute or two less than instructed. The spaghetti will finish cooking in the sauce. 2) Grating your own parmesan is best. The pre shredded usually has a starch or something to keep them from sticking together which makes it not melt smoothly. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Sun-dried Tomatoes amzn.to/3bVyEYu Pan amzn.to/3nYyDFI
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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