Creamy Chicken and Spinach Pasta

Bynews dail

Jan 28, 2025

Creamy Chicken and Spinach PastaIngredients:
For the sauce:
2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 1/2 cup all-purpose flour 4 cups chicken broth 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon black pepperFor the pasta and chicken:
1 pound boneless, skinless chicken breasts, cooked and shredded 1 (12-ounce) package penne pasta 1 (10-ounce) package frozen spinach, thawed and squeezed dryInstructions:
1.
Make the sauce:
In a large skillet or Dutch oven over medium heat, heat the olive oil.
Add the onion and cook until softened, about 5 minutes.
Add the garlic and cook for another minute.
2.
Sprinkle the flour over the onion and garlic mixture and cook for 1 minute.
Gradually whisk in the chicken broth until smooth.
3.
Bring the sauce to a boil, then reduce heat and simmer for 10 minutes, or until thickened.
Whisk in the heavy cream, Parmesan cheese, salt, and pepper.
4.
Cook the pasta:
Cook the pasta according to the package directions.
5.
Combine the ingredients:
Add the chicken and spinach to the sauce and heat through.
Drain the pasta and stir it into the sauce.
6.
Serve:
Serve the pasta hot, garnished with additional Parmesan cheese if desired.
Tips:
For a richer flavor, use chicken thighs instead of breasts.
If you don’t have frozen spinach, you can use 2 cups fresh baby spinach.
You can add other vegetables to this pasta, such as broccoli, zucchini, or mushrooms.
Leftover pasta can be stored in the refrigerator for up to 3 days.

Creamy Chicken and Spinach Pasta

Bynews dail

By news dail

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