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Tuscan Chicken Penne

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Italian
Tuscan Chicken Penne
Ingredients
  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken thighs
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chopped, drained oil-packed sun-dried tomatoes
  • 1 cup low-sodium chicken broth
  • 1 1/2 teaspoons Italian seasoning
  • 4 cups fresh baby spinach
  • 1 cup freshly grated aged Asiago cheese
  • 1 cup heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 (16 ounce) package mini farfalle pasta
Instructions
1
Heat the olive oil in a large skillet over medium-low heat, allowing it to warm up and become smooth.
2
Season the chicken thighs with salt and pepper on both sides, then carefully place them into the hot skillet. Continue to cook until the chicken is golden brown and the center is no longer pink, taking about 8-10 minutes per side. To ensure it's cooked properly, insert an instant-read thermometer into the center of the chicken and wait for it to read 165 degrees F (74 degrees C).
3
Once cooked, remove the chicken thighs from the pan and set them aside for now.
4
Reduce the heat to a low setting, then add sliced onions and minced garlic to the skillet. Stir constantly until they're softened and fragrant, which should take around 5 minutes.
5
Next, pour in a small amount of white wine and use the wooden spoon to scrape up any browned bits from the bottom of the pan. Continue cooking until the wine has almost evaporated, taking about 3-5 minutes.
6
Add in dried sundried tomatoes and cook for just 1 minute, stirring constantly to prevent burning.
7
Stir in chicken broth and Italian seasoning, then bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, or until it has slightly reduced in size.
8
Add a handful of fresh spinach leaves to the skillet and cook until they're wilted, taking around 1-2 minutes.
9
Reduce the heat to a low setting once more, then stir in grated Asiago cheese and heavy cream until well combined. Add a squeeze of fresh lemon juice to the mixture, then season it with salt and ground black pepper to taste.
10
Return the chicken thighs to the skillet, then heat them gently until they're warm and cooked through, taking about 5-7 minutes.
11
Turn off the heat and allow the pan to sit for a few moments while you cook your pasta.
12
Meanwhile, fill a large pot with lightly salted water and bring it to a rolling boil. Add the mini farfalle pasta to the pot, then return it to a boil. Cook the pasta uncovered, stirring occasionally, until it's tender yet still has some bite to it - this should take around 7-8 minutes.
13
Once the pasta is cooked, drain it in a colander and divide it evenly among four bowls.
14
Top each bowl with a chicken thigh, then spoon the sauce over the top to serve.