Creamy penne with chicken, spinach and sun-dried tomatoes

Preparation 1 h 35 min
Cooking 35 min
Servings 4 to 6
Freezing Absolutely

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Ingredients
Preparation
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You’ll fall in love with these creamy penne with chicken, spinach and sun-dried tomatoes. The sauce, the marinated chicken, the cheese, the prosciutto … It’s just too good! We put slippers on, we turn on the TV and we watch Netflix all night!

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Ingredients for the dry rub

1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon Provence herbs
1/2 teaspoon ground coriander
1/2 teaspoon salt
Pepper to taste

Ingredients for the rest

500g chicken breasts by Maillard
Olive oil
3 large garlic cloves, finely chopped
1 small yellow onion, finely chopped
1 1/2 cup chopped spinach
3 tomatoes, diced
1/4 cup coarsely chopped dried tomatoes
6 slices of crispy cooked prosciutto, coarsely chopped
237 ml 10% cream
1 cup finely grated Romano pecorino cheese + a little for the service
454g penne
Salt and pepper from the mill

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Preparation

In a large saucepan filled with salted boiling water, cook pasta al dente following the instructions on the package. Pour into a colander, rinse under cold water and drain well. Set aside.
In a bowl, add the spices for the dry rub and mix. Place the chicken in a large airtight dish and pour the spices mix. Close the dish and stir to coat. Reserve in the fridge for 1 hour.
In a skillet over medium heat, add a drizzle of olive oil and cook the chicken for 5 to 6 minutes per side, or until the chicken is cooked and no more pink on the inside. Cut into strips and set aside.
In a very large skillet over medium heat, add a drizzle of olive oil and add the onion and garlic cloves. Season with salt and pepper. Cook for 2 to 3 minutes, stirring.
Add spinach, tomatoes and sun-dried tomatoes then season with salt and pepper. Cook for 2 minutes, stirring, just enough to soften the spinach.
Add prosciutto, cream and pecorino cheese and season with salt and pepper. Cook for 4 to 5 minutes, stirring, to thicken the sauce.
Add pasta and chicken and toss well. Cook for 2 to 3 minutes, stirring, just to warm. Divide and garnish with fresh Romano pecorino cheese!

Our sommeliers suggest

DOMAINE LA MONTAGNETTE SIGNARGUES

Rhône Valley, France

Domaine La Montagnette Signargues is an aromatic, full-bodied red from the Rhône Valley, with enough heft to stand up to the cream and the pecorino. Its ripe fruit and spice notes pick up the smoked paprika, cumin and herbes de Provence on the chicken, and the crispy prosciutto doesn't hurt. A weeknight pasta that feels like Sunday supper. See the product

BLANCHE DE CHAMBLY, UNIBROUE, 5%

A creamy sauce with sun-dried tomatoes is salty, concentrated and enveloping. The witbier answers with its sourdough bread, coriander and clove, and its sugar-acidity balance wakes up the palate. The orange notes cut the cream between forkfuls. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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