We all need to have a chicken pasta in our recipe repertoire. It is enjoyed by everyone, always with pleasure and is quick and easy to prepare. It’s also a great way for the kids (or adults) to eat nutritious spinach, which, sadly, boiled with oil and lemon juice is not our first choice.
It’s a very fragrant dish since you’ll be flavoring it with basil pesto. The roasted cherry tomatoes give sweetness and freshness to this creamy pasta. But if you don’t have time, you can substitute sun-dried tomatoes.
Pasta with chicken, spinach and cherry tomatoes
We all need to have a chicken pasta in our recipe repertoire. It is enjoyed by everyone, always with pleasure and is quick and easy to prepare. It's also a great way for the kids (or adults) to eat nutritious spinach, which, sadly, boiled with oil and lemon juice is not our first choice.
Ingredients
For the roasted cherry tomatoes
- 500 grams of cherry tomatoes, divided
- Salt pepper
- 2 Τbsp olive oil
For the pasta
- 500 grams penne pasta
- 500 grams chicken thighs, skinless and boneless
- ¼ cup olive oil
- 2 Τbsp butter
- 2 cloves of garlic, finely chopped
- ½ cup white wine
- ½ cup cream
- 2 tsp basil pesto
- 200 grams spinach leaves
- 200 grams grated parmesan
- Salt and pepper
Instructions
- Boil the pasta in plenty of salted water, 1 minute less than the package instructions. Drain the pasta but keep some of the water.
- Divide the cherry tomatoes in half and place them on a greased baking tray with the cut surface facing upwards. Drizzle with about 2 tablespoons of olive oil. Add salt and pepper and transfer to the oven. Bake at 175˚ C in the air for 40-45 minutes until wilted and caramelized.
- Cut the chicken into large bites. Season with salt and pepper. Sauté in olive oil in two batches until browned and just cooked through. Remove to a bowl.
- In the same pan, add the butter and sauté the garlic. As soon as they are golden, add the wine. Allow the alcohol to evaporate and then add the cream, basil pesto and spinach. Lower the heat and simmer for 1 minute until the spinach has wilted. Add the chicken, parmesan, roasted cherry tomatoes and finally the pasta. Stir and add plenty of pepper. If the sauce is thick, add ¼-1/2 cup of the water used to cook the pasta. Stir for about 1 minute until the sauce embraces all the ingredients.
- Serve with extra parmesan cheese.
