This recipe is why I like to keep a little carton of cream on hand in the fridge. This recipe comes together quite quickly. You may used canned or dried mushrooms, and frozen spinach rather than fresh would also work fine - just be sure to adjust the amounts, because fresh spinach cooks down to a smaller amount.
Leave a comment if you have any questions, or share if you made this!
Grilled Chicken Pasta with Garlic Cream
2 Boneless, skinless chicken breasts
Salt & freshly ground black pepper
1 tsp Garlic-herb seasoning blend, such as Mrs. Dash brand
8 oz Bowtie pasta, uncooked
2 cups Fresh spinach, torn
1/2 cup Cream
1 4oz can sliced shiitake mushrooms
1/4 tsp Dried thyme
1/4 tsp Kosher salt
1/8 tsp Freshly ground pepper
1/2 cup chicken broth
2 cloves garlic
1/4 cup + 2T Freshly grated Parmigiano-Reggiano cheese
1. Open can of mushrooms, rinse and drain, squeeze with paper towels to extract as much liquid as possible. Rinse spinach, tear off tough ends. Tear leaves into slightly smaller pieces.
2. Prepare grill, to medium-high heat. Sprinkle chicken evenly with salt, freshly ground pepper, and garlic-herb seasoning (on both sides). Grill chicken until cooked through, turning once halfway through (about 20 minutes).
3. Meanwhile, prepare noodles according to package directions in a medium sized saucepan. During the last 1 minute of cooking time, add the spinach. Drain noodles and spinach in colander, reserving 1/4 cup of cooking liquid. Rinse with cold water to stop the cooking process, and set aside.
4. Add cream and mushrooms to empty pasta pot, bring to a simmer. Add salt, pepper, garlic, thyme, and reserved cooking liquid. Simmer until starting to thicken, about 5 minutes. Add 1/4 cup cheese.
5. Add pasta and spinach back to the pot, tossing to coat. Slice chicken accross the grain; Serve atop pasta in individual pasta bowls, garnished with 1-2 additional teaspoons cheese.
Yield: 4 servings (unless you're pigs like us, then it is about 3 servings)
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