This is a creamy delicious Italian chicken and spinach pasta recipe. I am using fettuccini. A healthy chicken pasta dish that is like an Alfredo but without the cheese. Packed full of flavor and wonderful veggies of onions, bell peppers and carrots. A little back heat with the jalapeno. Served with toasted garlic herbed bread.
Italian Creamy Chicken and Spinach Pasta Recipe
1 pound of bite size chicken – breasts or thighs
1 pound pasta – I am using Fettuccine
2-3 cups fresh baby spinach or chopped spinach
1 cup finely chopped bell pepper
1/2 cup chopped carrot
1/4 cups whites of fresh onions
1/4 cup greens of fresh onions
1 finely chopped deseeded jalapeno
1 pint light cream
1/4 tsp red pepper flakes
1 tbsp minced garlic
1 tsp chopped chives
1/4 cup chopped fresh parsley
zest of lemon
salt and pepper
Cook pasta to box directions and just shy of 2 minutes of being done.
Reserve some pasta water as you may need.
In a large deep skillet on medium high add 3-4 tbsp olive oil.
Add chicken to the pan with salt and pepper. Cook and brown
for 5-7 minutes and remove from pan with slotted spoon.
Chicken will not be fully cooked at this point.
In same pan with chicken oil, add vegetables of bell peppers,
carrots, whites of fresh onions and jalapeno. Stir and cook for 3
minutes veggies start to become tender.
Add red pepper flakes, minced garlic and chives.
Stir constantly and cook for an additional minute.
Add 1/2 cup chicken broth and fresh spinach.
Mix well together with tongs and spinach will start to wilt.
Add zest of lemon and 1/2 cup more of chicken broth.
Cook and simmer for 2 minutes.
Add 1 pint of light cream and mix well.
Simmer and cook for 2 minutes.
Add chicken and juices back into skillet and mix well.
Simmer and cook for 3 minutes.
Add fresh parsley, green onions and pasta to skillet.
Mix well with tongs and cook for 2 minutes.
Remove from heat and serve.
Serving with toasted herbed garlic bread.