Quick weeknight comfort pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces uncooked pasta
02 -
2 chicken breasts, cut into small bite-size pieces
03 -
Salt & pepper, to taste
04 -
Flour, for dredging
05 -
1 tablespoon butter
06 -
1 tablespoon olive oil
07 -
4 cloves garlic, minced
08 -
1/3 cup chicken broth
09 -
1 teaspoon lemon juice
10 -
1/2 teaspoon Dijon mustard
11 -
1/4 teaspoon Italian seasoning
12 -
1 cup heavy/whipping cream
13 -
5 ounces fresh baby spinach
14 -
1/2 cup freshly grated parmesan cheese
# Instructions:
01 -
Boil a large, salted pot of water for the pasta. Cook it al dente according to package instructions.
02 -
Cut the chicken into bite-sized pieces, season with salt & pepper, then coat the pieces lightly with flour.
03 -
Add butter and oil to a skillet over medium-high heat. Once hot, add the chicken and cook until no longer pink on the outside. Remove chicken from pan and set aside.
04 -
Take the pan off the heat and add the garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Return to heat and let bubble for about a minute, scraping up any browned bits from the pan.
05 -
Add the chicken back to the pan along with the cream and spinach. Cook for around 5 minutes until chicken is cooked through and sauce thickens. Reduce heat if bubbling too much.
06 -
Drain the pasta and toss with the sauce. Stir in the parmesan cheese and season with additional salt & pepper if needed.
# Notes:
01 -
Any pasta shape works well in this recipe - try fettuccine, penne, or bow ties.
02 -
For a lighter version, you can substitute half-and-half for the heavy cream.
03 -
Fresh spinach works best, but you can use frozen in a pinch (thaw and squeeze out excess moisture first).