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Ingredients
Scale
- 3 boneless skinless chicken thighs
- ¾ tablespoon smoked sweet paprika
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sun-dried tomato oil (from the jar)
- 12 oz farfalle pasta
- 2 tablespoons butter
- 2 tablespoons dried shallots
- 2 tablespoons minced garlic
- 1 tablespoon minced onion
- 3 tablespoons Bob's Red Mill 1:1 gluten-free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- ¼ cup diced sun-dried tomatoes
- 2 tablespoons tomato paste
- 1 cup diced spinach
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked sweet paprika
- ½ teaspoon salt
- Chopped fresh basil for garnish
Instructions
- Wash and season the chicken with spices.
- Sear the chicken thighs in sun-dried tomato oil until cooked.
- Boil the farfalle pasta until al dente and set aside.
- Sauté dried shallots, garlic, onion, and sun-dried tomatoes in butter.
- Add gluten-free flour, chicken broth, and heavy cream, cooking until thickened.
- Incorporate diced spinach and cheese, stirring until creamy.
- Add diced chicken and pasta, mixing until heated through.
- Garnish with basil and serve warm.
Notes
Ensure chicken is well-seasoned for flavor.
Stir continuously after adding cheese to avoid clumping.
Adjust chicken broth for desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg