Creamy Orecchiette with Chicken & Spinach - favorite pasta

Method

• 1.
• Preheat oven to 375 F. If you have a large (12-inch) cast iron or oven proof skillet, you can make this all in one pot (except for cooking the pasta).
• 2.
• Get your pasta water going in a large pot, season the water with salt and cook your pasta according to package instructions for al dente.
• It will finish cooking in the oven.
• 3.
• When pasta is done, drain it but do not drain all the pasta water.
• Save at least a cup to use at the end of the recipe.
• While your pasta is cooking, continue with the rest of the directions.
• 4.
• Season the chicken with salt, pepper and Spike to your taste.
• 5.
• Heat a deep skillet on a medium to medium/high temp and saute the onion and red pepper in half of the oil until slightly brown.
• Remove from the pan and set aside.
• You will have crusty brown bits starting to form on the bottom of the pan, you want that.
• 6.
• In the same pan, brown the seasoned chicken in the remaining half of the oil.
• Stir and brown on all sides, then remove from the pan.
• Let it rest with the onion and peppers you have set aside.
• Another layer of crusty brown bits will be stuck to the bottom of the pan, this is good.
• 7.
• Put the pan back on medium high heat and add the wine.
• It should immediately bubble and boil up acting all angry.
• Using a flat wooden spoon or spatula, stir and scrape the bottom of the pan getting all the brown bits released and into the sauce.
• Reduce the wine by 1/2.
• 8.
• Add the chicken stock, stir and simmer to reduce by 1/2 again.
• This doesnt take long if your heat is high enough.
• 9.
• Add the half-and-half and the spinach and stir gently.
• 10.
• Add a large handful of your grated cheese, reserving some to top the dish right before it goes into the oven.
• Taste this.
• Does it need more seasoning?
• If so add a dash of salt and pepper.
• Simmer a few minutes to let the flavors marry.
• 11.
• Add the reserved chicken and veggies along with any juices that have rendered, back into the pot.
• 12.
• Now the drained al dente pasta goes in; stir gently.
• What you want is a somewhat soupy product.
• It will firm up and thicken in the oven because the pasta will absorb the sauce.
• Add some pasta liquid to thin it if needed.
• I added about 1/2 a cup.
• 13.
• Pour the mixture into a large oven proof baking dish or if youre using a cast iron skillet then this can go straight into the oven!
• Top with the reserved cheese, and bake for around 20 minutes until bubbly and golden on top.