Rigatoni with Chicken, Spinach and Sun Dried Tomato

The blogging has been pretty dry lately, so sorry, the food at home has been good, but just not "blog worthy". Tonight's dinner changed that. A delicious saute of chicken, spinach, sun dried tomatoes and cream. It comes together very quickly, in a little more time than it takes to boil the pasta. Make it for dinner tonight!

Rigatoni with Chicken Spinach and Sun Dried Tomato

1 lb. boneless skinless chicken thighs, cut into 1/2" strips
1 tbsp olive oil
1 lb. rigatoni, penne or your favorite short tube pasta
1 bag fresh baby spinach
2 oz. sun dried tomatoes, julienned or diced
1/3 c. dry Marsala
1 c. heavy cream (for a lower fat version use 1 12 oz. can evaporated skim milk)
1/2 tsp chicken base
2 oz. grated Parmigiano Reggiano or Pecorino Romano cheese

In a large pot of SALTED (as salty as the sea) boiling water, cook the pasta according to package directions. While the pasta is cooking, heat the olive oil in a large saute pan, add the chicken, sprinkle with salt and pepper and saute until golden. Add the Marsala and cook for 30 seconds, then add the sun dried tomatoes, cream and and chicken base. Simmer for about 5 minutes. Add the spinach and pasta and toss. Heat until spinach is wilted, stir in the cheese and serve. Enjoy! Feeds about 4


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