Description
A delightful dish of creamy pasta with seasoned chicken and sun dried tomatoes, perfect for impressing family and friends.
Ingredients
Scale
- 3 boneless skinless chicken thighs
- 3/4 tbsp smoked sweet paprika
- 1 tbsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sun dried tomato oil
- 12 oz farfalle pasta
- 2 tbsp butter
- 2 tbsp dried shallots
- 2 tbsp minced garlic
- 1 tbsp minced onion
- 3 tbsp Bob’s Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan
- 1/4 cup diced sun dried tomatoes
- 2 tbsp tomato paste
- 1 cup diced spinach
- 1 tbsp Italian seasoning
- 1/2 tsp smoked sweet paprika
- 1/2 tsp salt
- Chopped fresh basil (for garnish)
Instructions
- Season the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- Heat sun dried tomato oil in a large skillet over medium heat.
- Add the chicken thighs and cook for 6-7 minutes per side until golden brown and cooked through; set aside.
- In the same skillet, add butter, dried shallots, minced garlic, and minced onion, and sautรฉ until fragrant.
- Stir in gluten free flour and cook for about a minute, then whisk in chicken broth and heavy cream.
- Bring to a simmer, then add shredded parmesan, sun dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked sweet paprika, and salt. Stir well.
- Cook the farfalle pasta according to package instructions, drain, and add to the skillet.
- Slice the cooked chicken and place over the pasta, tossing gently to combine.
- Top with fresh basil and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of cream or broth if needed.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg