FARFALLE W/ CHICKEN, SUN-DREID TOMATOES & SPINACH

FARFALLE W/ CHICKEN, SUN-DREID TOMATOES & SPINACH image

Yield Makes 4 servings

Number Of Ingredients 13

Previous Next

1 lb boneless, skinless chicken breast, cut into 1 inch cubes
2 tblsp extra virgin olive oil
Salt
Fresh Ground Pepper
1 tblsp garlic, minced
1/4 cup dry white wine
1/2 cup low sodium chicken broth
2 cups heavy whipping cream
4 tblsp no salt butter
4 oz sun-dried tomatoes, hydrated and julienned
4 oz frozen chopped spinach, thawed
12 oz dried farfalle pasta
1 cup Parmesan cheese, freshly grated

Steps:

Prepare pasta according to the directions on the box. Drain and reserve 1 cup pasta water. In a 12 inch skillet, heat oil under medium heat. Season chicken well with salt and pepper. Add chicken slowly to the skillet. Saute chicken for about 5 minutes or until no longer pink. Remove chicken from skillet, set aside and tent with foil to keep warm. Place uncleaned skillet back under medium heat. Add garlic and cook for about 30 seconds or until garlic is aromatic. Remove skillet from heat and deglaze the skillet by slowly adding the wine. Place skillet back on heat until wine reduces completely. Add chicken broth. Using a whisk, scrap up brown bits at the bottom of the skillet. Once the broth reduces by half, add the whipping cream, 2 tablespoons of butter and about 1/4 cup of Parmesan cheese. Reduce heat to low and cook for about 5-7 minutes, stirring occasionally. (If sauce begins to boil over, just remove the skillet from the heat) Add chicken back to the skillet and stir. Add cooked pasta to the skillet and combine with the sauce and chicken. Increase the heat to medium. If the sauce gets too thick, add some of the reserved pasta water. Stir in the thawed spinach and sun-dried tomatoes. Add the remaining 2 tablespoons of butter and toss with the remaining Parmesan cheese.