Pasta con pollo y alcachofas

Ingredientes

• 3/4 pound fettuccine pasta (or your favorite pasta)
• 2 medium boneless chicken breasts (diced into bite-sized cubes)
• 1 teaspoon Italian seasoning
• Salt and pepper
• Olive oil
• 1 (12-ounce) jar artichoke hearts in water (drained and quartered)
• 4 cloves garlic, minced
• 1 (14-ounce) can crushed tomatoes
• 2 tablespoons fresh basil, chopped (plus more for garnish)
• 1/2 to 3/4 cup heavy cream (plus more to taste)
• 1/2 teaspoon granulated sugar (plus more to taste)
• 1 cup chopped baby spinach leaves (packed)
• Parmesan cheese for garnish

Preparación

1. 1

   Cook pasta according to package directions until al dente. Drain and set aside. Run through cold water to stop the cooking process.

2. 2

   Season the cubed chicken with a few drizzles of olive oil, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper.

3. 3

   In a large skillet, heat a few drizzles of olive oil over medium heat. Add the chicken and cook until golden brown and fully cooked through in the center, about 5 to 6 minutes. Add the artichoke hearts and sauté for another 2 minutes. Transfer to a plate and set aside.

4. 4

   Add a few more drizzles of oil and sauté garlic for 1 minute until fragrant. Add the crushed tomatoes and chopped basil, and bring to a light simmer for about 2 minutes.

5. 5

   Next, add heavy cream. Bring to a light simmer. Season with salt and pepper to taste. Then, stir in the granulated sugar to reduce the acidity of the tomatoes, adjusting to taste.

6. 6

   Add the chicken and artichokes back, along with the cooked fettuccine and spinach. Toss everything until combined and coated in the creamy sauce.

7. 7

   Garnish with basil and plenty of parmesan cheese. Enjoy!