11.02.2011

Chicken and Pasta With Cream Sauce


Quick, easy and yummy.

2 boneless, skinless chicken breasts, cut into 1/4 inch strips
salt and pepper
2 T unsalted butter

1/2 cup chicken stock
1/2 cup heavy cream

1 chicken bouillon cube, optional
3 T lemon juice
1 lb Ziti pasta, or other pasta of your choice
1 (6oz) bag baby spinach (about 2 cups)
1/2 c grated Parmesan cheese

Cook pasta according to package instructions.  Reserve 1/2 c. cooking water when draining.

Pat chicken dry with paper towels and season with salt and pepper.  Melt 1 T butter in skillet over medium heat and cook half of the chicken until no longer pink, about 3 minutes.  Transfer to a plate.  Repeat with remaining butter and chicken.

Stir stock, cream, bouillon and lemon juice in hot skillet and simmer until slightly thickened.  Remove from heat and stir in parmesan cheese.  Add chicken.  Stir in cooked pasta and spinach, using reserved pasta water to loosen up sauce as needed.  Cover and let sit about 5 minutes, until spinach is wilted as desired.  Serve.

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