Friday, March 1, 2024

Sun dried Tomato Chicken and Pasta

I made sun dried tomato chicken with a side of some fancy pasta from Italy called Pasta Ai Funghi Porcini, which translates to Pasta with Porcini mushrooms.

I made this chicken recipe before and it was fabulous. It calls for boneless skinless chicken. My chicken came with skin and bones this time and I was lazy to remove it so just cooked with them still intact. I’ll say it’s definitely not a as good. Stick to boneless, skinless.

As for the pasta, I was expecting it to be amazing since it came from Italy and was pre packaged with seasonings already in the bag with it. Unfortunately, I didn’t read it well and found out later that it didn’t include any salt. It was bland and we did not like it.

Here’s the recipe I used for the chicken. 

2 tablespoons olive oil
2 pounds boneless skinless chicken thighs
salt and fresh ground black pepper, to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon garlic powder
3 cloves garlic, minced
1 cup water
1 teaspoon chicken bouillon 
1/3 cup heavy cream
1 bag frozen spinach 
½ cup sun dried tomatoes in oil, drained and chopped
¼ cup grated parmesan cheese

1) Season chicken thighs with salt, pepper, oregano, thyme, paprika, and garlic powder.
2) Add oil to heated pan, sear chicken thighs 5-6 minutes per side.
3) Add garlic and stir until fragrant.
4) Add water, chicken bouillon, heavy cream, spinach, tomatoes, and parmesan cheese.
5) Cook through, stirring occasionally, making sure the spinach is heated through and the cheese is melted, about 10 minutes.
6) Serve and enjoy!

YouTube short: Sun dried Tomato Chicken and Pasta

YouTube full video: Sun dried Tomato Chicken and Pasta

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