Creamy Stuffed Chicken with Spinach Rigatoni Delight
Tender stuffed chicken breasts served with rich spinach rigatoni, blending sun-dried tomatoes and Parmesan cream.
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Cooking tools:
- Instant-read thermometer
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Toothpick
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Wooden spoon
Ingredients
- 4 large boneless skinless chicken breasts
- 1 cup cream cheese, softened
- 10g sun-dried tomatoes, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cups fresh spinach
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 8 oz rigatoni, cooked al dente
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