Einfaches Marry-Me-Hähnchen mit Pasta aus einem Topf

Zutaten

• 3 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup flour
• 3 tablespoons olive oil (divided)
• 2 tablespoons butter
• 1 tablespoon garlic, minced
• 1 teaspoon red chili flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4.5 cups chicken stock
• 2.5 cups heavy cream
• 1 pound farfalle pasta (or medium pasta like penne)
• 1/2 cup sun dried tomatoes (roughly chopped)
• 3 tablespoons fresh basil (finley chopped)
• 2 cups spinach (chopped)
• 1 cup parmesan cheese

Zubereitung

1. 1

   Preheat an extra large skillet or dutch oven over medium heat.

2. 2

   Season the boneless chicken breast pieces generously with salt and black pepper. Lightly toss in flour, shaking off all the excess. We don't want breaded chicken here. Just a thin coating.

3. 3

   Melt butter and 2 tablespoons of oil in the pan. Add chicken and cook until golden brown, about 8 minutes. Remove from pan and set aside. Note: to get a perfectly golden brown color don't overcrowd the pan. Instead cook chicken in two batches if necessary.

4. 4

   Add 1 tablespoon olive oil to the pan and saute garlic on the bottom of the pan for 30 seconds. Then add in red pepper flakes flakes, thyme and oregano and cook for 30 more seconds.

5. 5

   Pour in chicken broth and cream along with noodles. Bring to a simmer over medium-high heat. Cover and stir occasionally until pasta is al dente which is in between 15 -20 minutes depending on the type of pasta. Note: If the liquid evaporates before the noodles are done, add in a splash of water bit by bit until the noodles are done.

6. 6

   Once the pasta is done, stir in spinach, sun-dried tomatoes, basil, grated parmesan cheese, and chicken.Add extra cheese and basil on top of the pasta if desired.

7. 7

   We love comments! Please come back and leave us one after you’ve tried this recipe.