Pâtes crémeuses au poulet à la toscane

Ingrédients

• 2 tablespoons butter
• 2-3 cloves garlic (minced)
• 1 ½ pounds boneless chicken breasts (cut into bite-size pieces)
• 1 pound dried pasta (any small shape: penne, pipette, shells)
• 32 ounces chicken broth
• 10 ounces roasted red pepper (drained and chopped)
• 8 ounces sun dried tomatoes (drained and chopped)
• 1 cup baby spinach (packed)
• 1 cup heavy cream
• ¾ cup grated parmesan cheese
• ½ cup fresh basil leaves

Préparation

1. 1

   Set a 6 quart saucepot over medium heat. Add the butter, garlic, and chicken pieces. Sprinkle generously with salt and pepper. Sauté the chicken pieces for 3-4 minutes, stirring each minute.

2. 2

   Add in the dried pasta and chicken broth. Cover and bring to a boil. Stir well, then cover again and cook for 7-8 minutes, until the pasta is al dente.

3. 3

   Mix in the chopped roasted red peppers, sun dried tomatoes, baby spinach, heavy cream, parmesan cheese, and basil leaves. Stir and simmer for 3-4 minutes, until the spinach wilts and the sauce thickens. Serve warm.