| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 12 ounces bow-tie pasta (farfalle)
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth, plus more if needed for thinning
- 1/2 cup half-and-half
- 1/4 cup heavy cream
- 1 cup good-quality grated Parmesan
- 1 cup halved grape tomatoes
- 4 ounces baby spinach
- 2 tablespoons fresh parsley, minced
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it’s all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 529 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 39 g |
| Cholesterol | 106 mg |
| Sodium | 636 mg |
Reviews
Easy and delicious, I like to substitute sundried tomatoes for grape tomatoes
This was very good. Made it tonight and my picky son asked if we could have it again tomorrow. A definite winner.
Simple, easy, delicious dish. I added a chicken bouillon base to the pasta water to make the broth and had extra to add thin the sauce while cooking. The sauce is a great base to add your own choice of veggies. Since I didn’t have spinach or the tomatoes on hand, I added small diced carrots and peas. This recipe is a keeper and will be a go-to for a quick meal. I’m pretty sure my granddaugher will love it too.
Wonderful again another great recipe to share with my family and neighbors
Way too little sauce and didn’t care for the way the chicken was cooked
why why why do chefs make recipes with 12 ounces of pasta?? For goodness sake, most of us would like to have a recipe that uses the whole box or bag!!!!! drives me crazy! Except for soups, I get that.
Seriously- wow talk about a great way to stretch 2 chicken breasts— to make a tasty meal for 4..Thank you Ree..Plse come up with more recipes like this@
Her other Alfredo recipe is better. The half and half kills it
Delicious, doesn’t feed 4-6 thou, more like 3. Very easy and plate looks restaurant quality.
Absolutely delicious! And easy to make! Definitely a keeper!