Chicken thighs are beautifully flavored in a cream sauce with Asiago cheese, sundried tomatoes, and spinach, and served over bow-tie pasta.
Step1
Heat olive oil in a large skillet over medium-low heat.
Step2
Season both sides of chicken thighs with salt and pepper, and place into hot skillet. Cook until golden, thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken thighs from pan; set aside.
Step3
Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes.
Step4
Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes.
Step5
Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper.
Step6
Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools.
Step7
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain.
Step8
Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.
Prepare Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hours 5
Servings:
4
Calories:
948 kcal
Carbohydrate:
94 g
Cholesterol:
183 mg
Dietary Fiber:
6 g
Protein:
43 g
Saturated Fat:
18 g
Sodium:
661 mg
Total Fat:
44 g
