Friday, March 8, 2019

Chicken Diavolo Pasta






Chicken Diavolo Pasta




INGREDIENTS

·       12 ounces bow tie pasta cooked and drained
·       1 lb. fresh boneless skinless chicken breasts cut into bite-sized pieces.
·       2 tbsp olive oil
·       1/2 tsp Cayenne Pepper adjust to your personal preference.
·       1/2 tsp crushed red pepper flakes adjust to your personal preference.
·       2 tsp minced garlic
·       1/4 cup unsalted butter
·       1 1/2 cups heavy cream
·       1 1/2 cups Parmesan cheese
·       2 cups Fresh Baby Spinach chopped or torn with stems removed.
·       6 ounces sun-dried tomatoes chopped
·       optional: Salt and pepper to taste

INSTRUCTIONS

1.    First, cut the chicken into bite-sized pieces. Then, chop the spinach and sun-dried tomatoes. While you are making the Chicken Diavolo, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
2.    In a large saute pan, over medium heat, add the olive oil and cayenne pepper. Swirl to combine. Cook the chicken in the spicy oil until fully cooked, about 8 minutes but times may vary.
3.    ………………………………………………
4.    ……………………………………………………………..

Full instructions: Click here