Chicken & Meat


A recipe for creamy Italian pasta with chicken, rich in flavour thanks to spinach, garlic and sun-dried tomatoes. Your family will love this simple dinner!

  • Prep Time 2 hours 30 minutes
  • Cook Time 30 minutes
  • Total Time 3 hours

Ingredients :

For the chicken:
1 cup all-purpose flour
2 teaspoon kosher salt
1 ½ teaspoon black pepper
2 teaspoon Italian seasoning
1 Tablespoon powdered sugar
6 boneless, skinless chicken breasts
1 cup whole milk
1 teaspoon lemon juice
3 Tablespoon olive oil

For the sauce:
2 Tablespoon olive oil
4 cloves garlic, minced
¼ cup sun dried tomatoes in oil, drained and finely diced
3 Tablespoon cornstarch, divided
1 cup chicken broth
3 cups fresh spinach, roughly chopped
1 cup heavy cream
1 cup whole milk
1 teaspoon kosher salt
½ teaspoon pepper (don’t skimp on this)
1 cup parmesan cheese, grated
1 box (16oz) linguine noodles


Put the raw chicken breast in a bowl and pour in the milk and lemon juice. Cover and place in the fridge for 2-4 hours. You can also cook it in the morning so that it is ready for lunch.

While it’s cooking, prepare the chicken crust. In a cake mould or shallow bowl, mix the flour, salt, pepper, Italian seasoning and icing sugar together.

Drain the milk marinade from the chicken and coat evenly in the flour.

Heat a large frying pan with olive oil over a medium-high heat. Place the chicken strips in the hot pan for about 3 minutes on each side. Take them out and put them on a tray lined with aluminium foil.

Roast the chicken at 350 degrees for 18-20 minutes.
While the chicken is cooking, cook the linguini (or your favorite pasta) according to the instructions.

Use the same frying pan as for the chicken to make the sauce and add the olive oil, scraping any residue from the pan. Add the garlic and sun-dried tomatoes to the pan over a medium heat and heat for a few minutes.

Sprinkle the tomatoes with 1 tablespoon of cornflour and mix well.

Add the chicken stock and whisk until smooth. Cook the soup for about 5 minutes.
In a small bowl, combine the remaining cornflour with the milk and whisk. Add to the soup and continue whisking, adding cream, spinach, salt and pepper.

Reduce the heat and simmer until the sauce has thickened and the spinach is wilted. Add the Parmesan cheese.
Stir and heat over low heat until the chicken and pasta are cooked through.
Serve in a large bowl and enjoy.

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