Creamy Sun Dried Tomato Chicken with Spinach and Pancetta
Calories 2612kcal
Ingredients
- 1 ½ lbs chicken thighs
- 3 oz pancetta
- 3 tablespoon olive oil
- salt to taste
- fresh crushed black pepper
- 4 tablespoon sun dried tomatoes in oil chopped
- 1 cup baby spinach chopped
- 4 cloves garlic minced
- ¼ cup whole milk
- ¼ cup heavy cream
- ½ teaspoon red chili flakes
Instructions
- Heat the oil in a shallow pan and add the chicken thighs in a single layer. Season with salt and pepper.
- Brown the chicken on both sides - about 3-4 mins on each side, on medium high heat.
- Remove chicken from pan and keep aside.
- Add the pancetta cubes to the hot oil along with the garlic. As the pancetta crisps up and browns, add the sun-dried tomatoes and the chopped baby spinach.
- Season with just a little salt and pepper. Pancetta is salty in itself, so we dont need a whole lot of salt.
- Bring the chicken back to the pan and add the whole milk and heavy cream. Cover and cook on low heat for about 8-10 mins, till the chicken cooks through and absorbs some of the flavors in the sauce.
- Add the red chili flakes and mix it in. Serve as it is or over pasta.
Nutrition
Calories: 2612kcal | Carbohydrates: 26g | Protein: 129g | Fat: 221g | Saturated Fat: 63g | Cholesterol: 810mg | Sodium: 1336mg | Potassium: 2829mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5375IU | Vitamin C: 72.4mg | Calcium: 241mg | Iron: 7.7mg