This creamy Tuscan chicken pasta with sundried tomatoes and baby spinach tossed together with tender farfalle or penne is an easy dinner for a busy night.
1/4cup(6 pieces) sundried tomatoes, thinly sliced and chopped
2tablespoonsolive oil
2tablespoonsminced garlic
1cupheavy cream
3/4cupchicken stock
1/2cupgrated parmesan cheese
3cupsbaby spinachchopped
1poundpastafarfalle or penne
Instructions
Place the chicken thighs in the bowl of a 3qt slowcooker. Sprinkle the herb blend and salt & pepper over the top. Sprinkle the sun-dried tomatoes over the top.
In a small saucepan, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute or until just fragrant.
Add the heavy cream and chicken stock to the saucepan and whisk to combine. Continue to cook for 5 minutes or until the mixture has thickened so that the cream coats the back of a wooden spoon.
Whisk in 1/2 cup parmesan cheese until smooth. Pour the cream mixture over the chicken thighs. Use a fork to wiggle the thighs in the cream so that they are completely coated on all sides by the sauce.
Cover and cook on LOW for 5 - 6 hours or on HIGH for 3 - 4 hours.
30 minutes before you are ready to eat, bring a large pot of water to boil and cook the pasta according to the package directions.
Use a slotted spoon to remove the chicken from the sauce and transfer to a cutting board. Cut the chicken into chunks, trying not to completely shred the meat. Meanwhile, add the chopped spinach to the slowcooker and stir it into the sauce so that it wilts.
Return the chopped chicken to the slowcooker. Drain the pasta and toss with the sauce and chicken.
Recipe Notes
Leftovers reheat well in the microwave within 2 - 3 days but will not freeze well.Serve with roasted cherry tomatoes spooned over the top.