Creamy Tuscan Chicken Pasta

DIRECTIONS

In a large skillet, heat olive oil on medium-low heat.
Salt and pepper the chicken thighs on both sides before placing them in a hot skillet. 8 to 10 minutes per side, or until the thighs are golden and no longer pink in the middle and the juices run clear. Near the center, an instant-read thermometer should read 165 degrees Fahrenheit (74 degrees Celsius). Take the thighs out of the pan; place aside.
Turn heat down to low; In a skillet, add the garlic and onion. Cook and stir for about 5 minutes until soft. Add the white wine and scrape up any browned bits from the pan's bottom with a wooden spoon. Cook for three to five minutes or until the wine is almost gone.
Cook for one minute after adding the sundried tomatoes. Mix in the Italian seasoning and chicken broth. Cook for about 5 minutes at a simmer until the mixture has slightly reduced. Cook spinach in skillet for one to two minutes or until wilted.
Turn heat down to low; Asiago and heavy cream should be thoroughly mixed in. Add the juice of a lemon. Add salt and ground black pepper to taste.
Return thighs to the skillet; heat for 5 to 7 minutes until warm. Put the heat off; While the pasta is being cooked, allow the pan to cool off. As the sauce cools, it will thicken.
Fill an enormous pot with delicately salted water and bring to a moving bubble. Add the miniature farfalle; back to a boil. Cover and cook the pasta for 7 to 8 minutes, stirring occasionally, until tender but still firm to the bite; drain.
To serve, divide the pasta among four bowls and top each with chicken thighs and sauce.


INGREDIENTS

3 tablespoons olive oil
4 skinless, boneless chicken thighs
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large onion, finely chopped
4 cloves garlic, minced
½ cup dry white wine
½ cup chopped, drained oil-packed sun-dried tomatoes
1 cup low-sodium chicken broth
1 ½ 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

Slow Cooker Tuscan Chicken

DIRECTIONS

Spray the interior of the slow cooker with cooking spray, or use a plastic liner.
Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
Spoon sauce and spinach over the dish and serve warm.


INGREDIENTS

cooking spray
2.2 pounds boneless, skinless chicken thighs
2 teaspoons dried Italian herb seasoning
1 teaspoon crushed red pepper flakes
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 cup chopped sun-dried tomatoes
½ cup pitted and halved Castelvetrano olives
¼ cup olive oil
1 cup sliced onion
8 cloves garlic, minced
1 ½ cups heavy cream
2 cups torn fresh spinach
2 tablespoons cornstarch (Optional)
2 tablespoons water (Optional)

Penne alla Vodk

DIRECTIONS

Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
While water heats, prepare the sauce. In a large saucepan or deep skillet, heat oil and pancetta over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
Serve, sprinkled with remaining cheese and more herbs if desired.


INGREDIENTS

1 (28 ounce) can whole peeled tomatoes (preferably San Marzano)
2 tablespoons olive oil
3 ounces pancetta, diced
½ cup finely chopped onion
2 cloves garlic, finely minced
¼ teaspoon crushed red pepper, or more to taste
1 teaspoon kosher salt, plus more to taste
3 tablespoons tomato paste
⅔ cup vodka
1 pound rigatoni or penne pasta
1 cup heavy cream
¼ teaspoon pepper, plus more to taste
⅔ cup freshly grated Parmesan cheese
2 tablespoons finely chopped parsley
3 tablespoons chopped fresh basil