Cheese steaks are a family favorite in my home. That was my idea for a dip for football season. I could tell it was a hit as soon as I served it. Although crackers also work well, toasted hoagie buns are the ideal accompaniment.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound Chicken, broilers or fryers, thigh, meat only, raw
- 1 pinch chili powder, or to taste
- salt and ground black pepper to taste
- 1 tablespoon olive oil, or as needed
- 5 cloves garlic, minced
- 1 (16 ounce) can tomato sauce
- 1 cup heavy cream
- 1 (8 ounce) package fresh spinach
- 1 tablespoon chopped fresh basil, or to taste
- 1 (16 ounce) package penne pasta
Instructions
- Pat chicken dry and season with chili powder, salt, and pepper.
- Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
- Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
- While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Serve chicken mixture on top of pasta.
- You can use any kind of pasta you prefer.
Nutrition Facts
| Calories | 558 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 11 g |
| Sodium | 491 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it but felt the spinach’s flavor was overpowering. I used baby spinach, maybe I should try regular spinach or kale next time.
After my husband took a couple of bites, he said, “This is soooo good”. The only adjustment I made was to add additional chili powder and since I didn’t have cream I used yogurt.
I added 1 cup broccoli florets, 1/2 cup coarsley chopped seeded roma tomato, 1/2 cup coarsley chopped green bell pepper and 1/2 cup of coarsely chopped red onion. I sauteed the veggies in the sauce, added the cooked chicken at the end and served over Penne pasta. The rose sauce is perfect for this recipe. I make this dish once a month.
This was really good!
it was delicious, we will be making this again soon!
I liked it, family liked it, those with spicier palates thought more chili powder or red pepper flakes would make it zippier, but those with less thougjt it was fine as is.
Overall, we enjoyed this. My 8 year-old loved it, but the adults needed a bit more flavor. I would use a good teaspoon or 2 of chili powder next time and some red pepper flakes. I might try this using jarred marinara sauce instead of tomato sauce next time. Thanks for the recipe.