Description
This crowd-pleasing dish is simple and incredibly satisfying. It has all of my favorite ingredients and shows up regularly at our house, especially as the weather starts to turn cooler. Use your favorite pasta—one of mine is orecchiette. This adorable pasta is shaped like a scoop and is perfect to hold the creamy, luscious sauce. Enjoy!
Ingredients
- 10 ounces, weight Your Favorite Pasta
- 3 Boneless, Skinless Chicken Breasts (or Combination Of Breasts And Boneless Thighs), Cut Into 1-inch Pieces
- Salt And Pepper, to taste
- Spike Gourmet Seasoning, To Taste (optional)
- 2 Tablespoons Olive Oil
- 1 cup Chopped Onion
- 1 cup Chopped Red Pepper
- 1 cup White Wine
- 2 cups Chicken Stock
- 1-½ cup Half-and-half
- 1 box (10 Oz. Size) Frozen Chopped Spinach, Thawed & Squeezed Dry
- 1 cup Finely Grated Parmesan Romano Cheese (or Any Sharp & Nutty Italian Hard Cheese)
Preparation
1. Preheat oven to 375 F. If you have a large (12-inch) cast iron or oven proof skillet, you can make this all in one pot (except for cooking the pasta).
2. Get your pasta water going in a large pot, season the water with salt and cook your pasta according to package instructions for al dente. It will finish cooking in the oven.
3. When pasta is done, drain it but do not drain all the pasta water. Save at least a cup to use at the end of the recipe. While your pasta is cooking, continue with the rest of the directions.
4. Season the chicken with salt, pepper and Spike to your taste.
5. Heat a deep skillet on a medium to medium/high temp and saute the onion and red pepper in half of the oil until slightly brown. Remove from the pan and set aside. You will have crusty brown bits starting to form on the bottom of the pan, you want that.
6. In the same pan, brown the seasoned chicken in the remaining half of the oil. Stir and brown on all sides, then remove from the pan. Let it rest with the onion and peppers you have set aside. Another layer of crusty brown bits will be stuck to the bottom of the pan, this is good.
7. Put the pan back on medium high heat and add the wine. It should immediately bubble and boil up acting all angry. Using a flat wooden spoon or spatula, stir and scrape the bottom of the pan getting all the brown bits released and into the sauce. Reduce the wine by 1/2.
8. Add the chicken stock, stir and simmer to reduce by 1/2 again. This doesn’t take long if your heat is high enough.
9. Add the half-and-half and the spinach and stir gently.
10. Add a large handful of your grated cheese, reserving some to top the dish right before it goes into the oven. Taste this. Does it need more seasoning? If so add a dash of salt and pepper. Simmer a few minutes to let the flavors marry.
11. Add the reserved chicken and veggies along with any juices that have rendered, back into the pot.
12. Now the drained al dente pasta goes in; stir gently. What you want is a somewhat soupy product. It will firm up and thicken in the oven because the pasta will absorb the sauce. Add some pasta liquid to thin it if needed. I added about 1/2 a cup.
13. Pour the mixture into a large oven proof baking dish or if you’re using a cast iron skillet then this can go straight into the oven! Top with the reserved cheese, and bake for around 20 minutes until bubbly and golden on top.
