Creamy penne with chicken, spinach and sun-dried tomatoes
- Preparation 1 h 35 min
- Cooking 35 min
- Servings 4 à 6
- Freezing Absolutely
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
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!
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Our sommeliers suggest
DOMAINE LA MONTAGNETTE SIGNARGUES
We have all you need in this wine. Expressive nose, aromatic, vaguely reminiscent of Provence with these fine herbs and tomato on vine. The mouth is round, with a fine grain, and a retro on the white pepper. If I add fine herbs, pepper hints, tomato on vine ... we have a perfect match for this chicken version Le Coup de Grâce!
See the product
BLANCHE DE CHAMBLY, UNIBROUE, 5%
Subtle bouquet of spice, citrus notes, aromas of yeast breads, coriander, and cloves. Wheat and subtle spices blanketed in citrus flavours reminiscent of orange and lemon.
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!
Our sommeliers suggest
DOMAINE LA MONTAGNETTE SIGNARGUES
We have all you need in this wine. Expressive nose, aromatic, vaguely reminiscent of Provence with these fine herbs and tomato on vine. The mouth is round, with a fine grain, and a retro on the white pepper. If I add fine herbs, pepper hints, tomato on vine ... we have a perfect match for this chicken version Le Coup de Grâce!
See the product
BLANCHE DE CHAMBLY, UNIBROUE, 5%
Subtle bouquet of spice, citrus notes, aromas of yeast breads, coriander, and cloves. Wheat and subtle spices blanketed in citrus flavours reminiscent of orange and lemon.
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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