MARRY ME CHICKEN
RECIPE TYPE
Chicken
SERVES
4
Prep: 15 min
Cook: 15 min
Ingredients
1 lb boneless skinless chicken breast, cut into thin strips
1 tsp smoked paprika
1/2 tsp each salt and pepper
1 box (xx g) Longo’s penne pasta
3 tbsp Longo’s Butter, divided
1 shallot, finely chopped
2 cloves garlic, minced
1 tsp Longo’s Essentials dried oregano
2 tbsp Longo’s Curato tomato paste
1 cup Longo’s Essentials Chicken Broth
3/4 cup (175 mL) 35% whipping cream
1/2 cup Longo’s Curato julienned sun-dried tomatoes in oil, drained
4 cups Longo’s Organic Baby Spinach
3 tbsp Longo’s Curato Grated Parmigiano Reggiano, plus more for garnish
Directions
Toss chicken strips with smoked paprika, salt and pepper.
Cook pasta in pot of boiling salted water for about 9 minutes or until al dente. Drain and return to pot.
Meanwhile, melt 2 tbsp of the butter in large skillet over medium high heat. Add chicken, in batches if necessary, and brown. Remove to plate and reduce heat to medium.
Add remaining 1 tbsp butter with shallot, garlic and oregano; cook, stirring for 2 minutes or until softened. Stir in tomato paste until combined. Whisk in broth and cream; bring to a boil. Return chicken to skillet with sundried tomatoes and simmer for about 4 minutes or until chicken is no longer pink inside.
Stir in spinach and parmesan until wilted. Toss with pasta until coated well. Sprinkle with more Parmesan, if desired.
NUTRITIONAL INFORMATION
Protein 47g | Fibre 9g |
Fat 35g | Sugar 8g |
Carbs 95g | Sodium 1160mg |
