The Recipe My Mother-in-Law Actually Applauded

A recipe that deserves applause? Sounds like an oxymoron, doesn’t it? But hold your whiskers 🐱‍👓, this isn’t just any recipe. It’s the recipe my mother-in-law actually applauded. Yes, you heard it right, an applause from my mother-in-law, the toughest critic I know!

Meet the star of our show 🌟 – the Creamy Tuscan Chicken Pasta. A heavenly combo of juicy chicken, sun-dried tomatoes, baby spinach, and a cream-based sauce, all nestled up in a bed of al dente pasta. It’s like a Michelin Star dish served right at home, without the hefty bill and fancy cutlery.

The Chicken Story Begins 🐔

Chicken is the absolute comfort food staple, but what gives this dish its charm is the way the chicken is seasoned and cooked. A good dash of Italian seasoning, a pinch of salt, and a drizzle of olive oil is all it takes. Saute until the chicken is golden brown and tender.

Tip: Use boneless chicken breasts for easy cooking and eating. But feel free to use bone-in chicken for extra flavor.

Once the chicken gets cozy with the flavors, it’s time to add the knights in shining armor – the sun-dried tomatoes and baby spinach 🍅🌿. They not only add color to the dish but also a burst of flavor that’s nothing short of extraordinary.

The Pasta and the Creamy Sauce: A Love Story

While the chicken is sizzling in the pan, let’s talk about the creamy sauce. It’s a blend of heavy cream, Parmesan cheese, and garlic – a trio that’s bound to steal the limelight in any dish. Once mixed, it forms a velvety and luxurious sauce that’s out of this world!

Tip: Don’t hold back on the garlic. It enhances the flavor and gives the sauce an irresistible aroma.

And let’s not forget the pasta 🍝! Boiled to perfection and mixed with the creamy sauce, it’s the heart of this dish. The sauce gets into the grooves of the pasta, making every bite a creamy delight.

As the pasta, sauce, and chicken unite, it’s almost impossible to resist diving right in! But wait, it gets better. A sprinkle of Parmesan on top and a quick broil gives this dish a beautiful golden crust that’s worth the wait.

Tip: Always reserve some pasta water. It helps adjust the consistency of the sauce and adds a lot of flavor.

When I served this Creamy Tuscan Chicken Pasta, the table went silent for a moment, then the applause followed. My mother-in-law was delighted. Not just a polite clap, but a genuine, heartfelt applause 👏. It was an unforgettable moment!

Creamy Tuscan Chicken Pasta

Course: DinnerCuisine: Italian

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

500

kcal

Total time

40

minutes

A delicious blend of chicken, sun-dried tomatoes, baby spinach, pasta, and creamy sauce that will win everyone’s heart.

Ingredients

• 2 boneless chicken breasts

• 1 cup sun-dried tomatoes

• 2 cups baby spinach

• 500g pasta

• 2 cups heavy cream

• 1 cup Parmesan cheese

• 4 cloves garlic, minced

• Italian seasoning, salt, and olive oil

Directions

• Season the chicken and sauté until golden brown.
• Add sun-dried tomatoes and spinach to the pan. Cook for a few more minutes until the spinach is wilted.
• In a separate pot, prepare the pasta as per the package instructions.
• For the sauce, mix heavy cream, Parmesan cheese, and garlic in a bowl. Add it to the pan with chicken and let it simmer.
• Combine the pasta with the sauce and chicken. Mix well.
• Top with more Parmesan and broil until it forms a golden crust.

Notes

• You can substitute heavy cream with half and half for a lighter version.
• Feel free to add other vegetables like bell peppers or olives.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Q: Can I use any other type of pasta?
A: Yes, you can use any pasta of your choice. However, fusilli or penne work best as they hold the sauce well.

Q: Can this dish be made ahead of time?
A: Yes, you can prepare the sauce and chicken ahead of time. Just cook the pasta and combine everything before serving.

Q: What can I use instead of sun-dried tomatoes?
A: You can use fresh cherry tomatoes or even roasted bell peppers.

Q: Can I freeze this dish?
A: It’s best to freeze the sauce separately and cook fresh pasta when ready to serve. The sauce can be frozen for up to a month.