Tuscan chicken farfalle with spinach and sundried tomatoes
Tuscan chicken farfalle with spinach and sundried tomatoes
by festeziooo
2 Comments
Ok-Psychology-5051
Looks good. Recipe?
festeziooo
**RECIPE (Note: I cook pasta dishes mostly by eye so apart from the pasta amount, everything is mostly estimated weights/to my own taste.)**
* *200g pasta* * *100g chicken thigh* * *50g parmesan/pecorino cheese* * *Frozen or fresh spinach* * *Sundried tomatoes* * *1 small shallot (finely diced)* * *As much garlic as you dare (finely diced)* * *1-2 tbsp Tomato paste* * *3/4 cup milk* * *Smoked paprika* * *Dried oregano* * *Red chili flakes* * *Black pepper* * *Fresh (chopped) or dried parsley*
1. Set a pot of salted water to boil (just enough to cover the pasta you’ll be putting in the pot). Sear your chicken thighs in a nonstick or steel pan.
2. Remove chicken thighs when they’re seared and chop them into bite size pieces. Add sundried tomatoes to boiling water and let them rehydrate for 1-2 minutes. Pull them out of the water with tongs (do not strain) and chop to bite size pieces. Add pasta to water.
3. Put 1-2tbsp olive oil in pan, along with garlic and shallot. Sautée until they start to brown. Lower heat and add tomato paste, paprika, oregano, red chili flakes and black pepper (all in quantities to your own taste), stirring with the garlic and shallot and browning (be careful not to burn). As the tomato paste starts to caramelize, add water from the pasta pot with ladle and stir together. Add chicken, sundried tomatoes and spinach and stir together until everything is cohesive.
4. Add milk and raise heat to medium high, making sure to stir frequently so nothing on the bottom of the pan burns. Add half of the cheese and stir to incorporate.
5. Set aside some pasta water and strain pasta. Pour into pan and mix together. Once incorporated add the rest of the cheese and toss pasta to incorporate. Turn off the heat. It should be a bit wet at this point, if it looks too dry add reserved pasta water a little at a time while mixing together. Drizzle 1-2tbsp olive oil over top and mix together. Pasta should be glossy and saucy but not sitting in a soupy liquid.
6. Serve with freshly grated parmesan, black pepper and parsley on top.
2 Comments
Looks good. Recipe?
**RECIPE (Note: I cook pasta dishes mostly by eye so apart from the pasta amount, everything is mostly estimated weights/to my own taste.)**
* *200g pasta*
* *100g chicken thigh*
* *50g parmesan/pecorino cheese*
* *Frozen or fresh spinach*
* *Sundried tomatoes*
* *1 small shallot (finely diced)*
* *As much garlic as you dare (finely diced)*
* *1-2 tbsp Tomato paste*
* *3/4 cup milk*
* *Smoked paprika*
* *Dried oregano*
* *Red chili flakes*
* *Black pepper*
* *Fresh (chopped) or dried parsley*
1. Set a pot of salted water to boil (just enough to cover the pasta you’ll be putting in the pot). Sear your chicken thighs in a nonstick or steel pan.
2. Remove chicken thighs when they’re seared and chop them into bite size pieces. Add sundried tomatoes to boiling water and let them rehydrate for 1-2 minutes. Pull them out of the water with tongs (do not strain) and chop to bite size pieces. Add pasta to water.
3. Put 1-2tbsp olive oil in pan, along with garlic and shallot. Sautée until they start to brown. Lower heat and add tomato paste, paprika, oregano, red chili flakes and black pepper (all in quantities to your own taste), stirring with the garlic and shallot and browning (be careful not to burn). As the tomato paste starts to caramelize, add water from the pasta pot with ladle and stir together. Add chicken, sundried tomatoes and spinach and stir together until everything is cohesive.
4. Add milk and raise heat to medium high, making sure to stir frequently so nothing on the bottom of the pan burns. Add half of the cheese and stir to incorporate.
5. Set aside some pasta water and strain pasta. Pour into pan and mix together. Once incorporated add the rest of the cheese and toss pasta to incorporate. Turn off the heat. It should be a bit wet at this point, if it looks too dry add reserved pasta water a little at a time while mixing together. Drizzle 1-2tbsp olive oil over top and mix together. Pasta should be glossy and saucy but not sitting in a soupy liquid.
6. Serve with freshly grated parmesan, black pepper and parsley on top.