Creamy Chicken and Spinach Pasta
I've recently been addicted to western food - typically pasta. I would stay up till wee hours in the morning just because I was watching food videos on YouTube, and one video just led me to another.
One of the many recipes that I visited, was this. I have probably watched it about 10 times already - it's the Creamy Chicken and Spinach Pasta by Donal Skehan!
As soon as I came across this video, I became very fascinated. It was such an easy recipe that required so little ingredients, but yet it could pull off a bowl of happiness. After finding time amongst my busy studying schedule due to the exams, I was finally able to prepare it today!
I noticed that method in Donal's video and website was different. The spinach and tomatoes were added after the cream in the video, while the one where the spinach and tomatoes were added before the cream was in the website.
So which is the better version? Honestly, I don't think that there is any right or wrong. In fact, it is up to how you like your spinach and tomatoes. Do you like them soft or crunchy? I personally prefer the crunchy version, so I went with the version on YouTube.
It actually turned out really great! The pasta turned out really creamy (I personally like creamy, but if you're someone who's really choose-y on the creaminess of the pasta, I'd suggest that you simmer the sauce for a shorter time if you like it thinner.) and I really liked it! Although my brother was constantly babbling that it was too creamy for him and that it felt there were egg yolks binding the noodles together, I think it would be fine if you add a TEENY bit of hot water into the sauce if you find it too thick.
Also, if you don't have sun-dried tomatoes, you can make them yourselves! Simply slice your cherry tomatoes in half and drizzle them with olive oil, (balsamic vinegar), salt and pepper! Then, bake them (interior side facing up) at 200°C for 35 minutes and you would be left with the most beautiful baked tomatoes ever!
I also realised that even though the sauce looks slightly thicker than regular soup, it is actually very thick as it would be added to the noodles. The noodles will absorb the sauce, and it will gradually thicken the sauce by itself, so don't simmer for too long!
Overall, I really enjoyed this recipe and I had a great time preparing this as well! The recipe is not only easy to make, but it is easy to indulge as well ;-)
Get Donal's YouTube version of this recipe here
Get Donal's online website version of this recipe here
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