Creamy Tuscan Chicken Pasta (Print Version)
Tender chicken, spinach, and sun-dried tomatoes blend in a rich creamy Asiago sauce over farfalle.
# Ingredients:
01 -
3 tablespoons olive oil
02 -
4 skinless, boneless chicken thighs
03 -
¾ teaspoon kosher salt
04 -
¼ teaspoon ground black pepper
05 -
1 large onion, finely chopped
06 -
4 cloves garlic, minced
07 -
½ cup dry white wine
08 -
½ cup chopped, drained oil-packed sun-dried tomatoes
09 -
1 cup low-sodium chicken broth
10 -
1 ½ teaspoons Italian seasoning
11 -
4 cups fresh baby spinach
12 -
1 cup freshly grated aged Asiago cheese
13 -
1 cup heavy cream
14 -
1 tablespoon freshly squeezed lemon juice
15 -
1 (16 ounce) package mini farfalle pasta
# Steps:
01 -
Heat olive oil in a large skillet over medium-low heat. Season chicken thighs with salt and pepper on both sides. Cook in the skillet until golden and cooked through, about 8 to 10 minutes per side. Remove and set aside.
02 -
Reduce heat to low. Add onion and garlic to the skillet. Cook and stir until softened, about 5 minutes.
03 -
Pour in white wine and scrape up browned bits with a wooden spoon. Cook until wine has almost evaporated, about 3 to 5 minutes.
04 -
Stir in sun-dried tomatoes and cook for 1 minute. Add chicken broth and Italian seasoning. Bring to a simmer and reduce slightly, about 5 minutes.
05 -
Add spinach to the skillet and cook until wilted, about 1 to 2 minutes.
06 -
Reduce heat to low and stir in Asiago cheese and heavy cream until combined. Mix in lemon juice. Adjust seasoning with salt and ground black pepper as needed.
07 -
Return chicken thighs to the skillet and heat gently, about 5 to 7 minutes. Turn off heat and set aside while preparing the pasta.
08 -
Bring a large pot of lightly salted water to a rolling boil. Add mini farfalle pasta and cook until tender yet firm to the bite, about 7 to 8 minutes. Drain the pasta.
09 -
Divide pasta into four servings. Top each with a chicken thigh and spoon sauce over to serve.