Cook bow tie pasta al dente. In a skillet, melt ½ stick of garlic & herb butter on medium. Add ¼ cup chopped sun-dried tomatoes (not jarred) and cook for 4 minutes. Add minced garlic, stir for 1 minute, then add 1 cup heavy cream, ½ cup spinach, and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Once it simmers, add ¼ cup grated Parmesan, reduce heat to low, and stir until thickened (about 10 minutes). Toss in the pasta, stir, and keep warm on low heat.
Chicken: heat a cast iron skillet to a little over medium, season your chicken with blackened seasoning, OR (from scratch) garlic powder, onion powder, salt, pepper, paprika, chili powder, cayenne pepper, and Italian seasoning. Cook 5 mins per side or until 165 F internally
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Recipe:
Cook bow tie pasta al dente. In a skillet, melt ½ stick of garlic & herb butter on medium. Add ¼ cup chopped sun-dried tomatoes (not jarred) and cook for 4 minutes. Add minced garlic, stir for 1 minute, then add 1 cup heavy cream, ½ cup spinach, and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Once it simmers, add ¼ cup grated Parmesan, reduce heat to low, and stir until thickened (about 10 minutes). Toss in the pasta, stir, and keep warm on low heat.
Chicken: heat a cast iron skillet to a little over medium, season your chicken with blackened seasoning, OR (from scratch) garlic powder, onion powder, salt, pepper, paprika, chili powder, cayenne pepper, and Italian seasoning. Cook 5 mins per side or until 165 F internally
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What makes it Tuscan OP?
I’ve never heard of Tuscan Blackened dishes