Best Italian Chicken And Spinach Pasta Recipes

Spinach, Walnut and Golden Raisin Pesto Pasta with Italian Chicken Sausage image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 chicken Italian sausage links
2 cloves garlic
1 pound farfalle pasta
1 cup toasted walnut halves
3 cups baby spinach
2 cups fresh basil
1 cup grated Pecorino-Romano or Parmesan
3/4 cup extra-virgin olive oil
1/4 cup golden raisins
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper, plus more if needed
Zest and juice from 1 lemon

Steps:

Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.
Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.
Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.
Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.

Italian Chicken and Spinach Pasta image

Provided by barbara lentz

Categories Chicken

Time 40m

Number Of Ingredients 12

4 boneless skinless chicken thighs
2 tsp italian seasoning
3 Tbsp olive oil
1 medium onion diced
1 c mushrooms sliced
4 clove garlic minced
1 c white wine
4 c fresh spinach
2 c heavy cream
1 c parmigiano-reggiano grated
salt and pepper
8 oz fettuccini

Steps:

1. Add oil to a large saucepan. Sprinkle the Italian Seasoning on the chicken and add to the hot oil. Cook chicken until no longer pink. Remove from pan and set aside and slice into strips. Keep warm
2. Add the onions, mushrooms and garlic to the same pan the chicken was in. Cook until onions are translucent and mushrooms let off their moisture. Add the wine and let reduce by half. Add the spinach and let it wilt.
3. Add the heavy cream and Parmesan cheese. Cook until thickened a bit. Taste and adjust for salt and pepper Cook the pasta in boiling salted water.
4. Drain reserving 1 cup pasta water. Add the pasta to the sauce and add some of the pasta water just don't make it too runny. Let cook for a couple of minutes then turn off the heat. Let the pasta sit for about 5 minutes to absorb some of the sauce.
5. Serve with Chicken sliced on the top and extra Parmesan sprinkled over.