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Creamy Italian Chicken Pasta


Creamy Italian Chicken Pasta

Supper in a short time with this Creamy Italian Chicken Pasta formula. Stuffed with flavor from spinach, garlic, and sun dried tomatoes, your family will eat this simple supper straight up!  

This was one of those plans that was intended to be. I had taken out 6 chicken bosoms and the arrangement was to make custom made chicken tenders… like Chick-fil-a. 

Be that as it may, as I was gazing into my fridge I saw my enormous compartment of new spinach and it stated, "use me." 

OK, truly it said Use by April 6. Yet, in any case, I realized then I needed to concoct something to do. 

I got option to work making this scrumptious, EASY, supper formula!

Ingredients

For the chicken:

2 tsp salt

1 cup flour

1 1/2 tsp pepper

1 Tbsp powdered sugar

2 tsp Italian seasoning

6 boneless, skinless chicken breasts

1 tsp lemon juice

1 cup milk

3 Tbsp olive oil

For the sauce:

2 Tbsp olive oil

1/4 cup sun dried tomatoes in oil, drained and finely diced

4 cloves garlic, minced

3 Tbsp cornstarch, divided

3 cup fresh spinach, roughly chopped

1 cup chicken broth

1 cup heavy cream

1 tsp salt

1 cup milk

1/2 tsp pepper (don’t skimp on this)

1 box (16oz) linguine noodles

1 cup parmesan cheese, grated

Instructions

  1. Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!
  2. PRO TIP: Did you know that soaking the chicken in milk and lemon helps it become more tender for cooking?
  3. When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.
  4. Drain chicken from milk marinade and dip into the flour, coating evenly.
  5. Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.
  6. Bake chicken in 350 degree oven for about 18-20 minutes.
  7. PRO TIP: If you smash your chicken with a meat tenderizer before dipping in coating, this helps it become the same thickness throughout, resulting in more even cooking.
  8. While the chicken bakes, cook your linguine (or favorite pasta) according to package.
  9. To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.
  10. Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.
  11. Add chicken broth, whisk until combined. Cook for about 5 minutes.
  12. In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.
  13. Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.
  14. Stir and heat on low until chicken and noodles are done.
  15. Serve in a large bowl and enjoy.

This article is adapted from this site.
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