TUSCANY PASTA & CHICKEN
What you need:
- chicken breast or legs (boneless)
- chicken (Italian) seasoning
- pasta (papardelle all uovo, or any pasta you may prefer)
- 2 oz (50 g) of butter
- 2 tablespoons olive oil
- 3-4 garlic cloves, minced
- 1 big onion
- dried tomatoes, chopped
- heavy cream 10 oz. (300 ml.)
- 0.5 lbs (250 g) fresh spinach, washed and dried (you can use frozen spinach instead)
- 1 teaspoon sweet paprika powder
- dry chilly flakes
- salt, pepper, to taste
- 1 oz (25 g) parmesan (Parmigiano Reggiano), grated
How you do it:
Prepare the chicken
1. Cut the chicken in small bites max. 2” (5 cm long). Wash them with cold water and drain the water. Add the chicken seasoning or just salt and pepper, to taste and mix well.
2. Hit a large pan with very little oil for chicken breast or no oil for chicken legs, which have enough fat themselves. Add the chicken bites and fry them at high heat, continuously stirring and flipping them for about 10 minutes.
Make sure all bites reach the pan bottom, so they get fried well all around. If they leave juices, continue to cook them until all the liquid evaporated. You must cook the chicken Take the cooked chicken out of the pan and let it “rest”.
Boil the pasta
Weight the pasta you want to boil. I recommend papardelle all uovo (wide noodles with egg, Italian style, very tasty) but you could use spaghetti or any other kind of pasta you prefer.
In a cooking pot add enough water to cover the pasta, add ½ teaspoon of salt and let it boil. When the water is boiling, add the pasta, stir it and let it boil according to the time written on the pasta package.
When the pasta is cooked, drain the water and cover the pot with a lid.
Make the sauce for Tuscany pasta
1. In a large pan, heat the 2 tablespoons of oil and the butter and cook minced garlic, until golden brown. Add the finely chopped onion and fry it for 3-5 minutes, on high heat, until it becomes translucent. Add the dried tomatoes and cook for 2 more minutes.
2. Add the heavy cream, the spinach, paprika powder, salt and pepper to taste and stir well. Bring it to the boiling point.
3. When it started to boil, add the pasta, already cooked.
4. Add the parmesan, the chicken bites and a few chilly flakes, stir well and let it simmer for 3-5 minutes, not more.
When serving the Tuscany pasta & chicken, you can add more parmesan on top, for extra-flavor.
Bon appetit!
Check out Zucchini Risotto
Excellent receipt, will go perfectly with a glass of good white wine!