Description
Indulge in a rich and creamy pasta dish that combines tender chicken, al dente pasta, and a savory Parmesan sauce. Perfect for weeknights or a cozy dinner with family and friends.
Ingredients
– 2 tbsp unsalted butter
– 1 cup panko breadcrumbs
– 1/4 tsp sea salt flakes
– 2 large boneless, skinless chicken breasts (500 g/1 lb 2 oz), sliced in half
– 1 tsp sea salt flakes
– 1 tbsp Italian mixed herbs
– 1/4 cup olive oil
– 400 g dried short pasta
– 1 tbsp unsalted butter
– 1 small brown onion
– 1 tbsp minced garlic
– 1 tbsp Italian mixed herbs
– 1/4 tsp chilli flakes (optional)
– 1 tbsp plain flour
– 1 cup chicken stock
– 1 1/2 cups thickened cream
– 120 g baby spinach
– 1 1/2 cups freshly grated parmesan
– 1/2 tsp sea salt flakes
– 1/4 tsp cracked black pepper
Instructions
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Coat the chicken in a mixture of panko breadcrumbs and seasonings (such as salt and pepper).
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Heat olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side, until golden brown and cooked through. Remove and set aside.
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In the same skillet, add butter and sauté diced onions and minced garlic until softened, about 2-3 minutes.
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Sprinkle flour over the onions and garlic to create a roux. Stir for 1-2 minutes to cook the flour.
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Slowly pour in the chicken stock and cream, stirring constantly to avoid lumps. Bring to a simmer.
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Add spinach to the skillet, allowing it to wilt, and then stir in the Parmesan cheese. Let the sauce simmer until it thickens.
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Cook the pasta according to the package instructions, drain, and toss with the creamy sauce.
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Top with the cooked chicken and a sprinkle of additional Parmesan before serving.
Notes
– For a lighter version, use low-fat cream or milk instead of thickened cream.
– Add some cooked bacon or mushrooms for extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 4g
- Sodium: 700mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg