chicken thighs, creamy spinach-Parmesan sauce, penne
Serves: 2 Servings |
Time to Table: >20 Minutes |
Calories: 800 |
Excellent Source of:
Calcium, Fiber, Iron, Protein, Vitamin A, Vitamin C |
Hearty chardonnays that are lightly
oaked with ripe fruit pair well with
simple dishes that are mild, creamy, silky
With increased maltiness and prominent
hoppy aroma and flavor, an American
IPA is always a good choice to pair with
If you could know the absolute and total truth to one question, what question would you ask?
1. Cook Pasta: In a medium saucepan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in penne and boil, stirring occasionally, until al dente (about 10 minutes). Drain pasta. Set aside to keep warm.
2. Cook Chicken: Cut chicken into 1-inch pieces. Sprinkle with ½ teaspoon each salt and pepper. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add chicken. Sauté 6 to 8 minutes or until browned and cooked through. Remove chicken from skillet.
3. Make Pasta Sauce: Add onion to drippings in skillet. Sauté 4 minutes. Add garlic. Stir in spinach and ¼ teaspoon each salt and pepper and cook 2 minutes or until wilted. Stir in cream. Simmer 3 minutes or until sauce is thickened.
4. Finish Pasta: Return chicken to sauce. Stir in pasta and Parmesan. Season with salt and pepper to taste.
To Serve: Divide pasta evenly between two serving plates.
Reserve some pasta water
to stir into the sauce in case it becomes too thick or dry.
Spice it Up!: Stir in ¼ teaspoon
crushed red pepper to the sauce for
Sure, our TK food containers are recyclable,
but we’d rather you upcycle them first. We’re
partial to using them to sprout our garden
seeds, but we’d love to see how creative
you are! Tag us in your photos with
@terraskitchen and #terraskitchen.