Spinach, Artichoke and Chicken Penne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: salt
penne
3/4 lb boneless chicken breasts, ( 2 small pieces)
1 tbsp extra virgin olive oil
1 onion, finally chopped
3 to 4 cloves of garlic, finely chopped
pepper to taste
2 tbsp flour
1/2 cup white wine
1 cup chicken stock
1 ten ounce box of frozen spinach, defrosted,
wrung out, dried and chopped
1 cup grated cheese
1 cup cream
few grates of nutmeg
1 can of Artichokes hearts in water, drained and
chopped
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Directions: |
Directions:Bring large pot of water to a boil for the pasta. Salt the water and cook the pasta to all denta. Meanwhile, poach the chicken. Place the chicken in small pan and add water to the top of the meat, but do not cover completely. Bring to a boil, then reduce the heat and gently simmer to cook through,10 to 12 minutes. Shred the meat into small pieces with forks or dice into small pieces. Set aside. While the chicken cooks, heat the evoo in large, deep saute pan over medium heat. Melt the butter into the evoo, then add the onion and garlic and season with salt and pepper and cook for 8 to 10 minutes, stirring occasionally. Sprinkle the flour over the cooked onion and garlic and stir for 1 minute, then whisk in the white wine. Add the stock and stir for 1 minute, then stir in the cream and season with nutmeg. Thicken the sauce for a couple of minutes over low heat, then stir in the spinach and artichokes and heat through. Melt the cheese into the sauce and turn off the heat. Drain the pasta and toss with the sauce and chicken to combine, adjusting the salt and pepper to taste. |
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