Recipe of the Month-Tuscan Chicken Pasta

By Dana Davis, a Tatum Highlands Resident

“This dish receives rave reviews every time. If you want a saucy, creamy, flavorful chicken dinner,

this is the recipe to make!!”

Ingredients

Chicken

2 boneless chicken breasts, approximately 1 pound

3 tbsp olive oil, divided

1 tsp paprika

1 Tbs garlic powder

1 tsp Kosher salt

½ tsp black pepper

Pasta

8 ounces rigatoni pasta noodles

4 tbsp unsalted butter (1/2 stick)

¼ cup shallots, finely diced

¼ cup sun-dried tomatoes, softened in hot water and chopped

1 tsp minced garlic

2 Tbs tomato paste

1 tsp oregano

1 tsp paprika

½ tsp garlic powder

½ tsp Kosher salt

¼ tsp black pepper

1-1/2 cups of heavy cream

1-1/2 cups of milk

1 cup fresh spinach

1 cup Parmesan cheese, grated

1 cup cherry tomatoes, halved

For garnish, fresh parsley and Parmesan cheese

Instructions

Chicken

1. Preheat oven to 350 degrees

2. Drizzle 2 tablespoons of olive oil over chicken on all sides and rub it in.

3. In a small bowl combine paprika, garlic powder, salt, and pepper

4. Sprinkle seasoning mixture over chicken on all sizes.

5. In a large, oven-safe skillet or Dutch oven, over medium-high heat, heat the remaining tablespoon of oil. Once hot, add chicken. Sear for 3 minutes on each side (or until browned.)

6. The chicken will not be cooked through at this point.

7. Transfer the skillet to the oven and cook for 10-15 minutes, or until chicken reaches a temperature of 165 degrees.

8. Place the chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.

Pasta

1. Add rigatoni to a pot of boiling salted water. Cook al dente (about 14 minutes).

2. In the same large pan as you cooked the chicken, melt butter over medium heat. Add shallots

3. and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.

4. Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.

5. Add heavy cream and milk. Stir to combine.

6. Add spinach, Parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted (8-10 minutes).

7. Add the cooked pasta and toss to coat.

8. Slice or cube the chicken and add to the pasta and sauce.

9. Serve topped with more Parmesan cheese and fresh parsley.