Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 2 cups chicken broth
- 1 cup heavy cream
- 12 ounces penne pasta
- 1 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach leaves
- Optional: 1/4 teaspoon cinnamon for a subtle touch of warmth
Feel free to substitute the heavy cream with half-and-half for a lighter version, or swap sun-dried tomatoes with cherry tomatoes for a fresher taste. The beauty of these dishes, much like my treasured handwritten recipes, lies in their flexibility and the ability to adapt them to your personal preferences.
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Add the minced garlic and Italian herbs, stirring for about a minute until fragrant. This step always reminds me of my mum’s kitchen, where the aroma of garlic meant something delicious was on the way.
- Pour in the chicken broth and heavy cream, bringing the mixture to a slow simmer.
- Add the penne pasta, ensuring it’s submerged in the liquid. Cover and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente.
- Stir in the Parmesan cheese, sun-dried tomatoes, and spinach. Allow everything to meld together for another 2-3 minutes until the spinach is wilted and the cheese has melted into a creamy sauce.
- For those who dare, sprinkle in a touch of cinnamon — just enough to warm the soul without overpowering the dish.
Each step is like a brushstroke on a canvas, creating a dish that’s not just for eating, but for remembering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International