Tuscan Chicken Rigatoni Pasta
Description
In about an hour, this delicious Tuscan inspired meal can be devoured by your family. It's made with seasoned chicken and rigatoni with spinach, sun-dried tomatoes and Parmesan cheese in a creamy sauce.
Ingredients
Chicken:
2 boneless, skinless chicken breasts, about 1 lb.
3 T. olive oil, divided
1 t. paprika
1 t. garlic powder
1 t. kosher salt
1/2 t. black pepper
Pasta:
8 oz. rigatoni pasta, cooked al dente according to package instructions
4 T. (1/2 stick) unsalted butter
1/4 c. shallot, finely diced
1/4 c. sun-dried tomatoes, softened in hot water, drained, chopped
1 t. garlic, minced
2 T. tomato paste
1 t. oregano
1 t. paprika
1/2 t. garlic powder
1/2 t. kosher salt
1/4 t. black pepper
1 1/2 c. heavy cream
1 1/2 c. milk
1 c. fresh spinach
1 c. Parmesan cheese, grated (plus more for garnish)
1 c. cherry tomatoes, halved
salt and pepper, to taste
freshly chopped parsley, for garnish
Directions
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Chicken:
Preheat oven to 350 degrees F.
Drizzle and rub in 2 T. olive oil over the chicken.
In a small bowl, combine paprika, garlic powder, salt, and pepper; sprinkle all over the chicken.
In a large, oven-safe skillet over medium-high heat, heat the remaining 1 T. olive oil. Once hot, add chicken; sear for 3 minutes per side or until browned. The chicken is not fully cooked yet.
Transfer the skillet to the oven; bake for 10-15 minutes, or until chicken reaches an internal temperature of 165 degrees F.
Transfer the chicken to a platter; tent to keep warm while preparing the pasta and sauce.
Pasta:
Add pasta to a pot of well salted boiling water. Cook al dente according to package instructions, about 14 minutes.
In the same large skillet used to cook the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes; cook until shallots are softened, about 3-5 minutes. Add garlic; cook for 1 minute.
Add tomato paste, oregano, paprika, garlic powder, salt, and pepper; stir to combine. Add heavy cream and milk; stir to combine. Add spinach, Parmesan cheese, and tomatoes; toss to combine.
Reduce heat to low; simmer until cheese is fully melted and spinach is wilted, 8-10 minutes. Add the cooked pasta; toss to coat.
Cut the chicken into bite sized pieces; add to the pasta and sauce. Season with salt and pepper, to taste.
Serve, topped with more Parmesan cheese and fresh parsley.
2-4 servings.