Spicy Tuscan Chicken Anchovy Pasta
- 1 tsp Reese Anchovy Paste
- 2 tbsp Reese Non Pariel Capers
- 8 oz sun-dried tomatoes
- 3 tbsp olive oil
- 1 lb boneless skinless chicken breasts, cubed
- 4 tsp Italian seasoning
- 1 tsp paprika
- Red pepper flakes, to taste
- Kosher salt and black pepper, to taste
- 1 cup grated parmesan cheese
- 2 tbsp salted butter
- 1 medium shallot, chopped
- 2 cloves garlic, chopped
- 2 tbsp crushed chili paste
- 1 lb short cut pasta
- 1 cup heavy cream
- 2 cups fresh baby spinach
Can’t make it to the Italian countryside this summer? No worries! Why not bring the taste of Tuscany to your own kitchen? Elevate your culinary skills with our mouthwatering Tuscan-inspired recipe: Creamy Tuscan Shrimp Linguine. Indulge in a burst of flavors with the help of Reese Anchovy Paste, @davincipasta Extra Virgin Olive Oil, and DaVinci Linguine. Savor the essence of Italy in every delectable bite!
1. Add 3 tbsp of oil into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.
2. Set the pot over medium-high heat. Add the chicken, Italian seasoning, paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.
3. To the same pot, add a drizzle of oil and the butter. Add the shallot, garlic, chili paste, Reese Anchovy Paste, and Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups of water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, spinach, chopped sun-dried tomatoes, and remaining 3/4 cup parmesan. Slide the chicken in, and any juices left on the plate.
4. Serve the pasta topped with fresh parmesan, Reese Non Pariel Capers and basil.