I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right. -
I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner
🍗🍗🍗 Creamy Chicken Spinach Pasta
This creamy chicken spinach pasta recipe is a total comfort food dinner! It comes together quickly - it can be on your table in about 30 minutes.
Ingredients
8 ounces uncooked pasta
2 chicken breasts cut into small bite-size pieces
Salt & pepper to taste
Flour, for dredging
1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic minced
1/3 cup chicken broth
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 dash Italian seasoning
1 cup heavy/whipping cream
5 ounces fresh baby spinach
1/2 cup freshly grated parmesan cheese
Instructions
Boil a large, salted pot of water for the pasta. Cook it al dente according to package instructions.
Cut up the chicken and season it with salt & pepper. Coat the pieces with flour.
Add the butter and oil to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook it until it's no longer pink on the outside. Take the chicken out of the pan and set it aside.
Take the pan off the heat and add the garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Return the pan to the heat and let it bubble for a minute or so. Scrape up any brown bits from the bottom of the pan.
Add the chicken, cream, and spinach to the pan. Let it cook for around 5 minutes or until the chicken is cooked through. You may want to reduce the heat if it's bubbling a lot or if the sauce is thickening too fast.
Drain the pasta and toss with the sauce. Stir in the parmesan. Season with more salt & pepper if needed.
Recipe Notes
I've made this without the parmesan cheese before, and it will still taste good if you want to leave it out for whatever reason.
