Description
A delightful dish that combines tender chicken, sun-dried tomatoes, fresh spinach, and gluten-free pasta in a rich cream sauce, perfect for any occasion.
Ingredients
- 8 oz gluten-free pasta
- 2 chicken thighs, boneless and skinless
- 2 cups fresh spinach
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then add to the skillet. Cook until browned and fully cooked, about 5-7 minutes per side. Remove from the skillet and set aside.
- Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and heavy cream, combining well. Let it simmer for a few minutes.
- Add the spinach and allow it to wilt.
- Return the chicken to the skillet, then add the cooked pasta and Parmesan cheese. Toss to combine everything.
- Serve garnished with fresh basil and additional Parmesan if desired.
Notes
For best results, check the texture of the pasta and avoid overcooking the chicken. Simmer the sauce just enough for flavors to develop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian