Tuscan Chicken Pasta in Creamy Sauce

Ingredients List

• 3 tablespoons olive oil

• 4 skinless, boneless chicken thighs

• ¾ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• ½ cup dry white wine

• ½ cup chopped, drained oil-packed sun-dried tomatoes

• 1 cup low-sodium chicken broth

• 1 ½ teaspoons Italian seasoning

• 4 cups fresh baby spinach

• 1 cup freshly grated aged Asiago cheese

• 1 cup heavy cream

• 1 tablespoon freshly squeezed lemon juice

• 1 (16 ounce) package mini farfalle pasta

Instructions

1. Heat olive oil in a large skillet over medium-low heat.

2. Season the chicken thighs with salt and pepper on both sides, and place them in the hot skillet. Cook for 8 to 10 minutes per side, until golden brown, the center is no longer pink, and the juices run clear. Use an instant-read thermometer to check the internal temperature—165°F (74°C). Remove chicken from the skillet and set aside.

3. Lower the heat to medium; add onion and garlic to the skillet and cook until soft, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Let it simmer until the wine almost evaporates, about 3 to 5 minutes.

4. Add sun-dried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Let it simmer for about 5 minutes, or until the sauce reduces slightly. Add spinach and cook for 1 to 2 minutes until wilted.

5. Reduce heat to low and stir in Asiago cheese and heavy cream until smooth. Add lemon juice and adjust seasoning with salt and black pepper to taste.

6. Return the chicken thighs to the skillet and heat through for 5 to 7 minutes. Turn off the heat and let the sauce sit while you prepare the pasta. It will thicken as it cools.

7. In a separate large pot, bring salted water to a boil. Add mini farfalle pasta and cook uncovered, stirring occasionally, until al dente, about 7 to 8 minutes. Drain the pasta.

8. Divide the cooked pasta into four bowls, and top each with chicken thighs and sauce to serve.

Chef’s Tip

Nutritional Information (per serving)