Description
A romantic dish featuring tender chicken thighs and creamy pasta, infused with smoked paprika, sun-dried tomatoes, and fresh spinach.
Ingredients
- 3 boneless skinless chicken thighs
- 3/4 tbsp smoked sweet paprika
- 1 tbsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sun-dried tomato oil
- 12 oz farfalle pasta
- 2 tbsp butter
- 2 tbsp dried shallots
- 2 tbsp minced garlic
- 1 tbsp minced onion
- 3 tbsp Bob’s Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan
- 1/4 cup diced sun-dried tomatoes
- 2 tbsp tomato paste
- 1 cup diced spinach
- 1 tbsp Italian seasoning
- 1/2 tsp smoked sweet paprika
- 1/2 tsp salt
- Chopped fresh basil (for garnish)
Instructions
- Season the chicken thighs with smoked paprika, Italian seasoning, salt, and black pepper. Heat oil in a pan over medium-high heat and cook the chicken until golden brown, about 5-6 minutes per side.
- In a large pot, boil salted water, add farfalle pasta, and cook to al dente. Reserve a cup of pasta water before draining.
- Add butter, dried shallots, minced garlic, and minced onion to the skillet from the chicken. Sauté for 2 minutes.
- Stir in the gluten-free flour and cook for about a minute.
- Gradually add chicken broth and heavy cream while stirring until thickened. Add parmesan cheese and let it melt.
- Fold in sun-dried tomatoes, cooked chicken, spinach, and spices. Add reserved pasta water if needed, then combine with drained pasta.
- Serve plated with fresh basil and extra parmesan on top.
Notes
Use high-quality chicken for the best flavor. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian