Ingredients
1 pound boneless skinless chicken breast
Salt and pepper, to taste
½ cup dry white wine (Sauvignon Blanc, Pinot Grigio, Chardonnay)
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons flour
1/3 cup sundried tomatoes, oil reserved
¾ cup parmesan cheese, freshly grated
4 tablespoons cream cheese, softened
2 cups packed spinach
¾ pound ziti or similar pasta
1 ½ cups half and half, or heavy cream
1 ¼ cup chicken broth
½ chicken bouillon cube
2 teaspoons honey
1 teaspoon hot sauce (Frank’s)
1 teaspoon Dijon mustard
¾ teaspoons EACH: onion powder, parsley, dried oregano, basil
Instructions
Combine sauce ingredients in a large measuring cup with a spout and set aside.
Pat the sundried tomatoes dry and roughly chop them. Prepare remaining ingredients.
Slice chicken in half lengthwise, cover with saran wrap, and tenderize. Season with salt and pepper.
Heat reserved oil from sundried tomatoes in a skillet over medium-high heat. Sauté chicken until golden, 5 to 7 minutes. Set aside.
In the same skillet, add wine and simmer until reduced by half. Add butter and garlic, cook for 1 minute.
Stir in tomato paste and flour, cook for 2 minutes. Gradually add sauce mixture, stirring continuously.
Add sundried tomatoes, reduce heat to low. Add cream cheese, melt. Cook pasta to al dente, drain.
Gradually add Parmesan cheese to sauce, then spinach. Add chicken and pasta, combine well. Serve!
Notes
Chicken Preparation: Pounding the chicken to an even thickness ensures it cooks uniformly. Not too thick, or it won’t cook through; not too thin, or it’ll dry out. Just right means juicy and flavorful.
Pasta Choice: While you can use any pasta, consider shapes that hold sauce well, like fettuccine or penne. Al dente is the goal – it should have a slight bite to it.
Sauce Consistency: The key to a silky sauce is simmering it just enough to thicken but not too much that it reduces and becomes too heavy. Keep an eye on it, stirring occasionally.
Spice Level: The red pepper flakes add a kick. Start with less if you’re not a fan of heat and adjust upwards as your taste buds allow. It’s easier to add more spice than to try and balance it out after the fact.
Cheese Matters: Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheeses often have anti-caking agents that can affect how smoothly they melt into your sauce.
Adding Greens: Spinach wilts quickly, so add it towards the end of your cooking. It brings color, nutrition, and a fresh balance to the creamy sauce.
Resting the Chicken: Let the chicken rest for a few minutes after cooking and before slicing. This helps retain its juices, ensuring each bite is as succulent as the last.
Garnish: A sprinkle of fresh basil or parsley before serving can add a pop of color and a fresh flavor that cuts through the richness of the dish.
Wine Pairing: A glass of crisp white wine, like a Chardonnay or a Sauvignon Blanc, complements the creamy sauce beautifully, elevating the dining experience.
Serving Suggestion: Though the dish is rich, serving it with a side of crusty bread or a light salad can balance the meal, making it both satisfying and complete.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: Servings: 6 servings
- Calories: 575 kcal |
- Fat: 20-30 grams
- Fiber: 2-4 grams
- Protein: 25-35 grams
