Tuscan Butter Chicken Pasta
Author: Logan Martin
This is Logan's first original creation. He made it for us for the first time on our trip to Hawaii.
Ingredients
- 1 lb Chicken Breasts
- Crushed Red Pepper Flakes
- Cayenne
- Salt
- Pepper
- Basil
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Tbsp Minced Garlic
- Olive oil
- 1 cup Whipping cream
- ½ Cup Parmesan cheese
- 3 Tbsp Butter
- 1 Bag of Spinach
- 1.5 Cup of Cherry Tomatoes
- 1 lb Bow Tie Pasta
Instructions
- Preparation
- Cut the chicken breasts into ¾" cubes
- Season the cubed chicken with Cayenne, Salt, Pepper and Crushed Red Pepper Flakes
- Dice Red and Green Bell Peppers
- Slice Cherry Tomatoes in half
- Cooking
- In a large pasta pot prepare the bow tie pasta according to instructions
- Drain pasta
- In medium sauce pan over low-medium heat, coat bottom of pan with Olive Oil and melt 3 Tbsp of Butter
- Sautee 1 Tbsp of minced garlic in butter for 5 minutes
- Add diced peppers and allow to cook, covered until softened
- Add in Cherry Tomatoes and cook covered for an additional 5 to 10 minutes
- Add the heavy whipping cream
- When bubbling gradually stir in the parmesan cheese
- Transfer sauce to empty pasta pot
- Stir in spinach one handful at a time allowing to blanch as it mixes
- Add 3 tablespoons of Olive Oil to skillet over medium-high heat
- Cook chicken until done
- Stir in chicken as well or serve on the side if keeping separate for others dietary needs
- Start mixing pasta back into sauce and vegetables until thoroughly mixed
