Farfalle with chicken in a creamy sauce in a frying pan

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4 - 6

This recipe combines two Italian classics: pasta in Alfredo sauce and farfalle with vegetables and chicken. It's juicy and filling, perfect for a main course or a side dish. Fried chicken breast strips, cooked farfalle pasta (bow ties), fresh grape tomatoes, and juicy spinach are combined in a velvety, creamy Alfredo sauce with Parmesan cheese. Once all the pasta ingredients are heated through, serve immediately, straight from the pan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of bow-shaped pasta (farfalle)
2 boneless, skinless chicken breasts
1 tbsp. butter
1 tbsp. l. olive oil
2 cloves garlic, crushed
0.5 cups lightly salted chicken broth + more as needed
0.5 cups low-fat cream (10%)
1/4 cup heavy cream
1 cup good-quality grated Parmesan
1 cup grape tomatoes, halved
110 g of small spinach
2 tbsp fresh parsley, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: farfalle pasta, chicken breasts, grape tomatoes, spinach, Parmesan cheese, cream

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
Slice the chicken into thin strips and season with salt and black pepper. Heat the butter and vegetable oil in a large skillet over medium heat. Add the chicken strips and fry until golden brown and cooked through. Remove the chicken from the pan and add the minced garlic. Cook for 1 minute, then pour in the broth. Bring to a boil and simmer for 1.5-2 minutes.

Then add all the cream and a little salt and black pepper. Add the Parmesan, stirring constantly to distribute evenly. Let the liquid thicken for a few minutes. If the sauce becomes too thick, you can thin it with a little chicken broth.
When the sauce is ready, remove it from the heat. Return the chicken to the pan along with the grape tomatoes, spinach, and pasta. Stir, taste, add salt if needed, sprinkle with chopped parsley, and serve immediately from the pan!

Categories:

recipe / Pan / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / Bird / Italian cuisine / Ree Drummond