Penne with Chicken and Spinach
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Source: https://recipheon.com/en/recipes/main-dishes/penne-with-chicken-and-spinach
About this recipe
Penne with chicken and spinach is a filling dinner with tender chicken and a creamy sauce made with whipping cream. Briefly sautéing the chicken builds a savory base, garlic deepens the flavor, and spinach added near the end quickly wilts and brings a fresh green note. Heat the cream only until it blends with the pan juices and thickens slightly. Penne holds the sauce well, especially with a little pasta cooking water added to loosen it. Serve immediately, while the chicken is juicy and the spinach is not overcooked.
Ingredients
Servings: 4
250 g penne pasta
250 g chicken breast
2 handfuls spinach
120 ml whipping cream (30% fat)
1 garlic clove
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the penne until al dente and reserve a few tablespoons of the cooking water to loosen the cream sauce when you combine it with the pasta and spinach.
Heat the oil in a skillet and cook 2–3 cm pieces of chicken, sprinkled with 1/2 teaspoon salt and 1/4 teaspoon black pepper, for 4–5 minutes, stirring, until lightly browned; add the chopped garlic for the final 30 seconds.
Add the spinach and cook for 1–2 minutes, just until the leaves wilt.
Pour in the cream and 2 tablespoons of the reserved pasta water. Heat over low heat for 2–3 minutes, until the sauce thickens slightly and the chicken is fully cooked.
Add the penne to the sauce and stir just until evenly combined with the spinach.
Serve right away, while the spinach is still green and the creamy sauce evenly coats the penne and chicken pieces.
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