Pasta penne cremosa con pollo

Ingredientes

• 1 lb chicken breast, sliced into thin bite-sized strips
• 12 oz penne rigate pasta
• 4 cloves garlic, minced
• 0.5 cup heavy cream
• 0.5 cup low-sodium chicken broth
• 1 cup Parmigiano-Reggiano, freshly grated
• 2 tbsp unsalted butter
• 2 cups fresh spinach
• 0.5 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Preparación

1. 1

   Pat the chicken strips bone-dry with paper towels and season heavily with salt and pepper. Heat 1 tbsp of oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes without moving to develop a mahogany crust. Flip and cook for 2 more minutes, then remove chicken to a plate.

2. 2

   Reduce heat to medium. Add 2 tbsp butter and the minced garlic. Sauté for 1 minute until fragrant. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.

3. 3

   Stir in the heavy cream and red pepper flakes. Simmer for 2 minutes until slightly thickened. Meanwhile, boil the penne rigate in salted water until two minutes shy of al dente.

4. 4

   Using a slotted spoon, transfer the hot pasta directly into the skillet along with 1/2 cup of starchy pasta water. Add the seared chicken and grated Parmigiano-Reggiano. Toss vigorously over medium heat until the sauce emulsifies and coats the pasta.

5. 5

   Fold in the fresh spinach and stir until just wilted. Serve immediately.