Saffron Chicken with Spinach Pasta
Golden Saffron-Infused Chicken over Emerald Spinach Fettuccine
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil, divided
1 medium onion, finely diced
3 cloves garlic, minced
1 red bell pepper, sliced
1/2 teaspoon saffron threads
1/4 cup hot chicken broth
1 cup cherry tomatoes, halved
1 cup heavy cream
12 oz spinach fettuccine (or regular fettuccine)
3 cups fresh spinach, roughly chopped
1/4 cup fresh basil, thinly sliced
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Directions:
In a small bowl, combine saffron threads with hot chicken broth. Let steep for 10 minutes to release color and flavor.
Cook pasta according to package directions until al dente. During the last minute of cooking, add fresh spinach to the pot. Drain pasta and spinach together, reserving 1/2 cup of pasta water.
While pasta cooks, season chicken pieces with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken to a plate and set aside.
In the same skillet, add remaining tablespoon of olive oil. Sauté onions for 2-3 minutes until translucent.
Add garlic and red bell pepper, cooking for another 2 minutes until peppers begin to soften.
Pour in the saffron-infused broth, scraping up any browned bits from the bottom of the pan.
Add cherry tomatoes and cook for 2 minutes until they begin to burst.
Reduce heat to medium-low and stir in heavy cream. Simmer for 3-4 minutes until slightly thickened.
Return chicken to the skillet, stirring to coat with the sauce.
Add the drained pasta and spinach to the skillet, tossing everything together. If sauce is too thick, add reserved pasta water a tablespoon at a time.
Stir in basil, lemon juice, and Parmesan cheese. Season with additional salt and pepper to taste.
Sprinkle with red pepper flakes if using, and serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 510 kcal | Servings: 4 servings