Chicken Spinach Pasta (Print Version)
# Ingredients:
→ Sauce Base
01 -
1 cup half and half
02 -
1 cup chicken broth
03 -
1 teaspoon hot sauce
04 -
1 teaspoon soy sauce
05 -
1 teaspoon mustard powder
→ Seasonings
06 -
½ teaspoon each: basil, oregano, onion powder, parsley
07 -
¼ teaspoon garlic salt
08 -
1 pinch red pepper flakes
→ Main Components
09 -
1 pound boneless skinless chicken breast
10 -
½ pound Mezzi rigatoni
11 -
3 cups packed baby spinach
12 -
1 tablespoon olive oil
13 -
3 tablespoons butter
14 -
3 cloves garlic, minced
→ Sauce Additions
15 -
½ cup dry white wine
16 -
3 tablespoons flour
17 -
2 tablespoons softened cream cheese
18 -
¾ cup grated Parmesan cheese
19 -
2 teaspoons fresh lemon juice
20 -
1½ teaspoons lemon pepper seasoning
# Instructions:
01 -
Combine sauce ingredients in measuring cup. Cut chicken into bite-size pieces and season with lemon pepper
02 -
Sear seasoned chicken in oil 2-3 minutes per side until browned. Remove from pan
03 -
Reduce wine in same pan. Add garlic, butter, and flour, cooking until raw flour smell is gone
04 -
Gradually add sauce mixture, then stir in cream cheese and Parmesan until melted
05 -
Wilt spinach in sauce, add lemon juice, cooked pasta, and chicken. Heat through and serve
# Notes:
01 -
Hot sauce, mustard, and soy sauce enhance flavor without tasting distinct
02 -
Use freshly grated Parmesan for best melting
03 -
Keeps 3 days refrigerated or 3 months frozen