Tuscan chicken pasta

Updated at: Sun, 06 Oct 2024 17:46:53 GMT

Step 1

Clean the chicken fillets. Flatten the chicken so it is the same thickness everywhere in a freezer bag.

Step 2

Make the marinade with 4 tablespoons of Italian herbs, pressed garlic, black pepper, balsamic and mayo.

Step 3

Add the marinade to the bag of chicken, making sure everything is well distributed on all sides of the chicken fillets.

Step 4

Make the sauce. Blend the sun-dried tomatoes until a paste. Cut the shallot in small pieces and press two cloves of garlic in a pot and fry in olive oil until light brown. Add the sun-dried tomatoes, mix well. Deglaze with white wine and let the alcohol evaporate. Add the milk, ricotta, Parmesan cheese and stir until well combined.

Step 5

Put a kettle of salted water on the heat and bring to a boil. Add the pasta and cook until al dente.

Step 6

Fry the chicken fillets on a high heat in a pan. 5 minutes per side. Inside, the chicken should be 68-70 degrees Celsius. Let the chicken rest.

Step 7

Put the pot with sauce on low heat and add the spinach. Stir frequently.

Step 8

Cut the chicken into pieces.

Step 9

When the sauce has thickened and the spinach has shrunk, add the chicken. Add salt if necessary.

Step 10

Drain the pasta.

Step 11

Serve the sauce with chicken over the pasta and garnish with fresh parsley.

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