This is a clone of a recipe I’ve enjoyed at Ruby’s Cafe in SoHo. The goal is a garlicky cream sauce that doesn’t feel too heavy.
- 8 servings
- 10 mins
- 20 mins
- 30 mins
- 1.5 pounds boneless skinless chicken breast, in small bite sized chunks
- 16 ounces Rigatoni or Farfalle, cooked according to directions
- 1 tablespoon butter
- 1/2 teaspoon black pepper
- 1 tablespoon paprika
- 3 cups baby spinach or arugala
- 4 oz. onion, diced
- 7 oz. sun-dried tomatoes, sliced into thin strips
- 4 oz heavy cream
- 4 oz. chicken stock
- 3 cloves garlic, minced
- 2 oz. white wine or brandy
- 4 oz. parmesan cheese, grated
- Cook the pasta according to the directions. You want it to be on the al dente side.
Melt the butter in a 12 inch skillet. Season the chicken liberally with salt, black pepper, and paprika, and brown the chicken pieces for 3 minutes on each side.
- Add the garlic, onion, and sun-dried tomatoes and stir until the onion is translucent and the garlic softens. Add the white wine and let the liquid reduce.
Add the cream, chicken stock, nutmeg, and cheese and heat on low until the cream is bubbling softly to thicken the sauce.
Combine the pasta and spinach in a large bowl. Pour the hot cream sauce directly on top and stir to coat the pasta and wilt the spinach.
- Serve and top with extra parmesan cheese as needed.