This is my second Presto Pasta night hosted by Once Upon a Feast. Not wanting to go to the store, I decided to clean out my fridge and see what I could come up with for this week.
For this week’s Pasta Presto night I decided to make a chicken pasta. I just looked in my fridge and pulled out some ingredients to cook. What was created was liked by both my husband and me. I really like experimenting with flavors and textures – sometimes it turns out well, sometimes not so good. This time, the result was very tasty.
1 lb linguini pasta cooked per package directions and drained
1 ½ lbs chicken breast tenders, diced up
1-2 tbsp Italian seasoning
Salt and pepper
2 garlic cloves, minced
3 tbsp olive oil
1 tsp thyme
2 pinches crushed red pepper – more if spicier taste
1 cup white wine
1 cup chicken stock
¾ cup quartered artichokes
3 cups fresh spinach, cleaned
½ cup heavy cream
¾ cup grated parmesan cheese
3 tbsp parsley chopped
Combine chicken, salt, pepper, and Italian seasoning – set aside. Heat up oil in large skillet. Sauté chicken in olive oil over medium to medium high heat. Add garlic thyme and pepper; cook for 1-2 minutes or until garlic gets soft. Remove chicken, add wine and stock; bring to boil and reduce by one third; add chicken back to skillet; cook until chicken is just done. Add artichokes and spinach, cover and wilt. Stir to combine. Add cream, cooked pasta, parmesan cheese and parsley; toss to coat. Season to taste with salt and pepper, serve immediately.