Found this recipe on a British cook’s site, modified it ever so slightly, turned out AMAZING…the kids ate themselves silly.
INGREDIENTS
- 2 large boneless skinless chicken breasts, cubed(See Note 1)
- 3 slices of bacon, cut into small pieces
- 2Tbsp of Cajun Seasoning
- 1 medium onion, diced
- 4 Garlic Cloves (minced)
- 2Tbsp of Butter
- 2Tbsp of Olive Oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tsp of red pepper flakes
- 2 tbsp tomato paste
- 3 cup chicken stock
- 250g Mezzi Paccheri Pasta (See Note 2)
- 1 small jar sun dried tomatoes in oil
- 1 cup heavy cream
- ½ cup parmesan cheese grated
- 2 cups baby spinach
DIRECTIONS
- In a large bowl season chicken with the cajun seasoning, plus salt and pepper to taste if you like.
- As you heat a large sauce pan, brown the bacon as it heats up til crisp then set aside.
- In the same pan brown the chicken over medium-high heat until just cooked through. Remove from pan set aside.
- Now add onion, garlic, butter, and olive oil to the pan, stirring till the onion is translucent. Add sun dried tomatoes, tomato paste and other seasonings to the pan, stir to mix well.
- Add chicken stock to the pan, followed by pasta, cook until pasta is al dente (pasta SHOULD absorb most of the liquid), add cream and parmesan stirring to mix thoroughly. Add spinach and cook until wilted.
Serve
NOTES: 1)Honestly I’m sick of chicken breasts, I used boneless skinless thighs and it worked great. 2) I’d never heard of this till I stumbled upon this recipe…make sure it’s done but “al dente” so it holds its shape better than mine did.