So I made this pasta simply because we have a bunch of end-of-season tomatoes and I was looking to use the ones that were starting to wrinkle. Somehow this turned into the dish my kids were saying it’s among their favorites. I mean, I’ve cooked a lot of good dishes, but they went crazy over this, even though I thought it was ok to pretty good. Anyway, they asked me to write it down, so here it is. No pics, no real measurements. But I’ll try to add those later.
Ingredients
Roasting Group
- 10-12 Ea Fresh Tomatoes
- 1 Ea Yellow Onion
- 6-8 Cloves Garlic Peeled
- 1 tsp Salt
- 1 tsp Pepper
- 1 Tbsp Olive Oil
Sauce
- 10-15 Leaves Fresh Basil
- 1-2 Cups Heavy cream
- 1 Cup Parmigiano Reggiano
- 1/2 Cup Chicken Stock
- 2 tbsp Olive Oil
- 1 Bunch Spinach (cut into ribbons)
- 500 Grams Pasta
Chicken
- 2 lbs Chicken - I used Boneless Skinless Chicken Thighs cleaned
- 1 Tbsp Salt
- 1 tsp Pepper
- 1 Tbsp Smoked Paprika or regular paprika
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Italian Seasoning
- 1 Cup Flour
Instructions
- Place Roasting Veggies onto Sheet pan and place in 350 F oven with Olive Oil applied liberally along with the Salt and Pepper. Roast for 1 hr.
- Prep chicken by cutting to bite size pieces and cleaning off any undesirable parts.
- Place chicken into bowl and mix with all the spices, then after fully coated add the flour and again toss till fully coated.
- Heat Olive Oil in pan till it just starts to smoke and add the chicken. Brown chicken, turning from time to time.
- Remove veggies from oven, I removed the stems AND Skins from veggies. Could likely leave skins on, but I didn't like some of the blemishes on the skins. Place in blender with Basil and blend till smooth. Side note - I bet roasted peppers would taste great in this sauce as well, or even roasting celery and carrots.
- Add Chicken Stock to cooked chicken to deglaze the pan and then add blended tomatoes.
- Add spinach and cream and bring to simmer, add the grated cheese and mix, then add the pasta and mix.
- Enjoy
