Creamy Parmesan Fusilli with Grilled Chicken, Sun-dried Tomatoes, and Spinach

Creamy Parmesan Fusilli with Grilled Chicken, Sun-dried Tomatoes, and Spinach

by | Mar 2, 2023 | Dinner, Lunch, Recipes

This creamy parmesan fusilli with grilled chicken, sun-dried tomatoes, and spinach is truly luscious! A perfect weekday meal.

Serves 6-8
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min

Ingredients

  • 2 boneless skinless chicken breasts
  • ¼ cup of Italian dressing, for marinade
  • 16 oz of pasta – I used fusilli because it holds sauce really nicely in all those crevices, but any pasta shape will work
  • 1-2 teaspoons of salt, for the pasta water
  • 1 jar of sundried tomatoes in olive oil, chopped, reserving 2 Tbsp of oil for the saucepan
  • 2 cloves of garlic, minced
  • 1 cup of chicken broth
  • 4 oz cream cheese
  • 5 oz fresh baby spinach leaves
  • 4 oz of freshly grated parmesan cheese, plus more for garnish
    Extra-firm Tofu
    Frozen Peas

    Directions:

    1. Combine chicken breasts with Italian dressing and let them marinate in the refrigerator for at least 30 minutes and up to overnight.
    2. When you’re ready to cook the chicken, heat the grill to 400 degrees and then grill for 5-8 minutes on each side, depending on the thickness of your chicken breasts.  After removing from the grill, allow to rest at room temperature for 5-10 minutes before slicing into cubes.  Set aside.
    3. Boil 6 qts of water, salting the water generously.  Follow package directions to cook the pasta.  Before straining the pasta, take a coffee mug and dip it into the pot, collecting about 1 to 1 ½ cups of pasta water. Set aside.
    4. In a separate saucepan, add the reserved 2 tablespoons of sundried tomato oil.  Add the garlic and saute until fragrant, then add the chopped sundried tomatoes. Add the chicken broth and cream cheese, and lower the heat, chopping at the cream cheese to break it up and help it melt.  When the cream cheese is softened and the mixture begins to bubble, add half of the reserved pasta water and parmesan cheese, and stir until all ingredients are fully incorporated.  Add spinach and cover the pot, allowing the heat to wilt the spinach.  Add chicken and pasta and toss, adding the remaining reserved pasta water slowly until desired sauce consistency is reached.  Garnish with extra parmesan cheese.
    5. masala, and coriander, allowing the spices to profume.  Pour the onion mixture back into the pan, stirring frequently to ensure the mixture doesn’t burn.  Add peas, vegetable broth, and green chili, and stir until well combined.  Continue cooking on a medium heat until the sauce thickens, about 10 minutes longer. 
    6. While the sauce is thickening, heat a medium fry pan with a few drops of oil, and spread it around the pan.  Add the tofu blocks to the pan and saute for 3-5 minutes on each side, until the tofu is brown.  Remove to a cutting board and cut into 1” cubes, and then add to the sauce pot.  Add coconut milk and stir to combine.  Salt and pepper to taste.  When ready to serve, garnish with chopped cilantro.  Best served with basmati rice and a few pieces of warm naan.

    Notes:

    • The trick to this dish is the reserved pasta liquid!  When you boil pasta, excess starch builds up in the pasta water and acts as a binder for the pasta sauce.  When the pasta water and sauce are combined, the oils and starches emulsify to create a truly luscious, next-level sauce that clings to the pasta.
    • Do not rinse the pasta after straining; you will wash off the residual starches and the sauce won’t bind to the pasta as nicely.
    • You can save time by using leftover grilled or pulled chicken in this recipe!  Follow the same recipe, but put the chicken in the sauce by itself and allow it to warm before adding the pasta.  
    • To make this recipe vegetarian, omit the chicken, or substitute white kidney beans or chickpeas.
    Kristina Shane

    This recipe is from of Home Chef and OPL Community member Kristina Shane.

     

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Wild Caught Salmon with Autumn Salad

    Wild Caught Salmon with Autumn Salad

    by | Oct 31, 2022 | Dinner, Recipes

    Salmon isn’t only a summer staple; it can be just as delicious in the cooler months!  This recipe pairs baked salmon with a chopped autumnal salad featuring brussel sprouts, radicchio, apples, and pecans.  Savory and satisfying with a crunch!

    Serves 6

    Prep Time: 20 min

    Cook Time: 45 min

    Total Time:  65 min

    Ingredients:
    • 2 lbs wild sockeye salmon, or sustainably farmed salmon of your choice
    • 2 tbsp Dijon mustard
    • 4 tbsp brown sugar
    • 2 acorn squash, see recipe below for preparation
    • 2 tbsp extra virgin olive oil
    • 6 oz brussel sprouts, trimmed and thinly sliced
    • 1 garlic clove, minced
    • 1 head of radicchio, thinly sliced
    • 5 oz of arugula
    • 2 apples, diced
    • ½ cup pecans, roughly chopped
    • 6 oz feta crumbles

    Roasted Acorn Squash

    • 2 acorn squash
    • 2 tbsp extra virgin olive oil
    • 2 tsp pure maple syrup
    • 2 tsp ground cinnamon
    • ½ tsp ground allspice

    Apple Cider Vinaigrette

    • ⅓ cup extra virgin olive oil
    • ¼ cup apple cider vinegar
    • 2 tsp Dijon mustard
    • ½ tsp pure maple syrup
    • ½ tsp salt
    • ¼ tsp freshly ground black pepper
    Apple Orchard
    Apple Orchard
    Instructions:
    • Heat oven to 375 degrees.
    • Cut acorn squash in half and scoop out the seeds. Flip the acorn squash cut side down, and make 1 inch horizontal cuts across the acorn squash, creating slices.
    • Place the acorn squash slices on a baking sheet.  In a small bowl, combine extra virgin olive oil, maple syrup, ground cinnamon, and ground allspice.  Brush liberally on the acorn squash on both sides. Roast in the oven for 30 minutes until slices are soft.  Cool until able to handle, and then peel the acorn squash skins off.  Cut the squash into cubes, and keep warm until ready to toss into the salad.
    • While the squash is cooking, heat 2 tbsp olive oil in a large skillet over medium high heat.  Add the garlic and saute for one minute, then add the thinly sliced brussel sprouts.  Continue to saute for 7 minutes until the brussel sprouts begin to soften but still have some bite to them.  Salt and pepper to taste.  Transfer the brussel sprouts to a large glass bowl and allow to cool slightly.
    • After the squash is done cooking, turn the oven up to 400 degrees.  Place the salmon in a shallow baking pan lined with a Silpat mat or aluminum foil.  Spread Dijon mustard over the salmon, then lightly pack the brown sugar on top of the mustard.  Salt and pepper the fish, then bake in the oven for 12 minutes or until the fish is cooked through.
    • Using a toaster oven or a small saute pan, toast the pecans until they are fragrant and brown.  Set aside to cool.
    • In a small bowl, combine ⅓ cup of olive oil, ¼ cup apple cider vinegar, 2 tsp Dijon mustard, ½ tsp maple syrup, salt and pepper, and whisk to combine. Set aside.
    • In the large bowl containing brussel sprouts, add sliced radicchio and arugula and toss to combine.  Add in the warmed acorn squash, diced apples, apple cider vinaigrette, toasted pecans (reserving a handful for garnish) and feta crumbles, and toss to combine.  Plate the salad and place the cooked salmon on top of the salad.  Garnish with any leftover toasted pecans.
    Kristina Shane

    This recipe is from of Home Chef and OPL Community member Kristina Shane.

     

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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