Chicken Spinach Alfredo Rotini Pasta Recipe By Tasty

Steps:

• Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
• Remove the chicken from the pan and set aside.
• In the same pan, add the garlic and sauté for one minute over medium heat.
• Sprinkle the flour over the garlic and slowly add in the chicken stock.
• Quickly stir to avoid lumps.
• Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
• Once the sauce is thickened, add in the spinach and stir until wilted.
• Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
• Top with fresh parmesan.
• Enjoy!

Steps:

• Cook the bacon in a large pot over medium-high heat until crispy.
• Add the chicken and cook until no pink is showing. Remove the chicken.
• Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
• Put the chicken back in, add the milk, then stir.
• Bring the milk to a boil, then add the pasta.
• Stir constantly for about 10 minutes until the pasta is cooked.
• Add the parmesan, then mix until the cheese has melted. Serve!
• Enjoy!

Steps:

• Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
• Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
• Add the cream, and bring to a boil.
• Add the pasta, stirring until evenly mixed.
• To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
• Serve.
• Enjoy!

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.