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KITCHEN CORNER: Chicken, Spinach and Sundried Tomato Pasta

By Ellen Cawood

Kitchen Corner

This past weekend was simply put, good for my soul. If you hadn’t heard, Jake and I bought a house and renovated it. It has taken a lot of hard work and time. Although we are so excited to move into our first home together, we were also in need for a fun night together. That’s exactly what we did this past Saturday. We curled up on the couch, ate a great meal and watched Netflix all night.

He is the one who gave me this recipe. His friend from the academy told him about it, and I have to say it was fun to make something new I hadn’t made before. I thought I would share it with you all so maybe it could bring you as much happiness as it did me!

Chicken, Spinach and Sundried Tomato Pasta

Ingredients: 2 chicken breasts, 3 tablespoons of butter, salt and pepper, 1 teaspoon of oregano, 1 medium onion, 4 cloves of garlic, 1 small jar of sundried tomatoes drained and chopped, ½ cup of chicken broth, ½ cup of heavy cream, 1/3 cup of parmesan, 1 cup of spinach, thin spaghetti.

Instructions: Season chicken breasts with salt pepper and oregano on both sides, in a large skillet, melt 2 tablespoons of butter with a bit of oil from the sundried tomatoes over medium high heat. Add chicken breasts and cook for four minutes on each side or until browned. Once done and no longer pink, transfer to a dish and set aside. To make creamy spinach parmesan sauce, add the remaining tablespoon of butter to the same pain. Cook onion, garlic and ½ teaspoon of oregano, and sundried tomatoes. Slowly add chicken broth, heavy cream and parmesan cheese. Mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper. Add spinach to the mixture and continue cooking until wilted. Add chicken breasts back into the pan and reheat for 2-3 minutes. Serve over thin spaghetti and enjoy!