Sundried Tomato & Spinach Rigatoni with Herb-Infused Chicken
Ingredients:
For the Chicken:
2 boneless skinless chicken breasts, approximately 1 pound
3 tablespoons olive oil, divided
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
For the Pasta:
8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
4 tablespoons (½ stick, 57 g) unsalted butter
¼ cup (40 g) shallot, finely diced
¼ cup (27.5 g) sun-dried tomatoes, softened in hot water and chopped
1 teaspoon garlic minced
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ cups (357 g) heavy cream
1 ½ cups (245 g) milk
1 cup (30 g) fresh spinach
1 cup (100 g) parmesan cheese, grated (plus more for garnish)
1 cup (149 g) cherry tomatoes, halved
Fresh parsley, for garnish
Salt and pepper, to taste
Directions:
Preheat oven to 350°F (175°C).
Drizzle 2 tablespoons of olive oil over chicken breasts and rub in. Mix paprika, garlic powder, salt, and pepper, then sprinkle over chicken.
In a large, oven-safe skillet, heat the remaining olive oil over medium-high heat. Add chicken and sear for 3 minutes on each side. Transfer skillet to oven and bake for 10-15 minutes, until chicken reaches 165°F (74°C).
For pasta, cook rigatoni al dente as per package instructions. In the same skillet, melt butter over medium heat. Add shallots and sun-dried tomatoes, cooking until shallots are soft. Add garlic, cooking for an additional minute.
Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper. Add heavy cream and milk, stirring to combine. Add spinach, parmesan, and tomatoes, simmering until cheese melts and spinach wilts.
Toss cooked pasta in the sauce, then slice or cube chicken and add to the skillet. Serve garnished with parmesan and parsley. Season with salt and pepper to taste.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 650 kcal | Servings: 4
Sundried Tomato & Spinach Rigatoni with Herb-Infused Chicken
Equipment
- Large Skillet (oven-safe) (I like cast-iron, it goes from stove/oven to table and keeps food hot)
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts approximately 1 pound
- 3 tablespoons olive oil divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Pasta:
- 8 ounces rigatoni pasta noodles cooked al dente according to package instructions
- 4 tablespoons unsalted butter 1/2 stick
- ¼ cup shallot finely diced
- ¼ cup sun-dried tomatoes softened in hot water and chopped
- 1 teaspoon garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy cream
- 1 ½ cups milk
- 1 cup fresh spinach
- 1 cup parmesan cheese grated (plus more for garnish)
- 1 cup cherry tomatoes halved
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Drizzle 2 tablespoons of olive oil over chicken breasts and rub in. Mix paprika, garlic powder, salt, and pepper, then sprinkle over chicken.
- In a large, oven-safe skillet, heat the remaining olive oil over medium-high heat. Add chicken and sear for 3 minutes on each side. Transfer skillet to oven and bake for 10-15 minutes, until chicken reaches 165°F (74°C).
- For pasta, cook rigatoni al dente as per package instructions. In the same skillet, melt butter over medium heat. Add shallots and sun-dried tomatoes, cooking until shallots are soft. Add garlic, cooking for an additional minute.
- Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper. Add heavy cream and milk, stirring to combine. Add spinach, parmesan, and tomatoes, simmering until cheese melts and spinach wilts.
- Toss cooked pasta in the sauce, then slice or cube chicken and add to the skillet. Serve garnished with parmesan and parsley. Season with salt and pepper to taste.
