15 March, 2017
Chicken alfredo pasta with sun-dried tomatoes and spinach
Chicken alfredo pasta with sun-dried tomatoes and spinach, a delicious dish ready in just 30 minutes. Perfect for a quick midweek meal, it doesn’t just fill hungry tummies, but it also pampers your palate. Rich and creamy alfredo sauce, tender garlicky chicken and nutritious sun-dried tomatoes and spinach; this it dinner taken to the very next level.
Whenever l run out of ideas for dinner, l know where is always the good old pasta that everybody loves, and would never go like: “What, pasta? Again?”. Nope, no complaints whatsoever, no matter how it’s cooked, pasta gets to be eaten up every single time. I’ll share a little secret with you, l’ve never had alfredo sauce before. I know, it was about time l tried it! And l can’t say how much l loved it, it is absolutely amazing. It might be a tad rich because of the cream, it it is worth every single calory. Trust me, you have to give it a try, you have no idea what you lose here.
To feel less guilty about that creamy sauce, l decided to throw some fresh baby spinach in it, and since l had some sun-dried tomatoes, l thought they might go well with the whole thing. The veggies did make a difference, making the plate colourful and contrasting well with the richness of the sauce. And there is the lovely tender chicken breast chunks, oh my! The dish just screams comfort food, the kind of food you have and you think life is just wonderful. Good food does that!
I can’t really tell if l prefer the Bechamel sauce, which also pairs well with pasta, or the Alfredo sauce. They both are rich and overly creamy, l guess it’s a matter of choice which one to go for. One thing they have in common is that they both love parmesan, and lots of it. Do use as much or as little as you like, and save some to grate on too of the pasta too. Now, relax and have a nice portion of this yummy scrummy pasta, you are in for a treat!
- 150 g pasta
- 2 small chicken breasts
- 100 g fresh baby spinach
- 100 g sun-dried tomatoes
- 50 g parmesan cheese
- 2 tsp garlic powder
- 300 ml thick double cream (or heavy cream)
- 25 g butter
- 1 tsp salt
- 1 tsp paprika
- 1 tbsp vegetable oil
- ground pepper to taste
Cook the pasta according to the package instructions.
While pasta is cooking, dice the chicken breasts, place them in a sealable bag together with the oil, one teaspoon of garlic powder, paprika, salt and pepper.
Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.
Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.
To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.
Grate the parmesan and add it to the pan, leaving some to top the pasta when ready.
When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.
Remove from the heat, transfer to a plate and grate some more parmesan on top.