Pasta con pollo y tomates secos

Ingredientes
- 16 oz Pasta (one box - I used Penne)
- 3/4 lb Boneless Chicken cut into bite sized pieces
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red chilli powder
- 1.5 tbsp olive oil
- 1/2 cup minced onion
- 5-6 cloves garlic
- 1 tsp red chilli flakes (or less)
- 1 cup chicken stock
- 1 1/2 cup cream
- 3/4 cup sun-dried tomatoes (jarred kind, drained of oil)
- 2 cups spinach (chopped)
- 1 cup mozzarella or monterey jack
- 2-3 tbsp Chopped Basil
- Parmesan Cheese (grated)
- Freshly Cracked Black Pepper
Preparación
- 1
--- Chicken ---
- 2
Mix the chicken with the seasonings and olive oil and set aside. I usually do this on the chopping board I used for the chicken.
- 3
--- Pasta ---
- 4
Bring a large pot of generously salted water to boil, then add the pasta and boil as per package directions. You can start the sauce while this happens
- 5
Reserve one cup of pasta water before draining
- 6
--- Sauce ---
- 7
Heat a saute pan on medium high heat and add the chicken pieces in one even layer, cook for two minutes on each side and remove from the pan
- 8
Without wiping the pan add a little olive oil (if needed) and saute the onions, garlic, and red chilli flakes on medium heat until the onions are translucent.
- 9
Take care not to burn the garlic. Turn the heat down if it starts to darken too quickly.
- 10
Add the sun-dried tomatoes to the pan and cook for a minute.
- 11
For a smooth sauce remove most of the sauce ingredients from the pan and blitz them in a mini blender with one cup chicken stock
- 12
Pour the mix back into the pan, add the chicken and bring to a simmer
- 13
Turn the heat off and add one cup of the cream, the spinach, and the cheese
- 14
Mix with your cooked pasta and adjust the consistency with the remaining half cup cream and the pasta water
- 15
Now taste and adjust seasoning per taste.
- 16
Top with Basil and Parmesan and enjoy with warm garlic bread and a side salad.
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