Orange Chicken SpaghettiniInspired by the classic spinach & orange salad, this creamy spaghettini dish will make you feel like you are at a cozy bistro.
CATELLI® Protein Spaghettini
|6||boneless, skinless chicken thighs|
|each salt and pepper, divided|
|1||each red onion and red pepper, thinly sliced|
|3||cloves garlic, minced|
|35% whipping cream|
|baby spinach leaves|
|1||large navel orange, zested and juiced|
|finely chopped fresh tarragon or basil|
|toasted slivered almonds|
|1||Heat oil in a large, deep, nonstick skillet set over medium-high heat. Season chicken with half the salt and pepper. Cook for 5 minutes per side or until browned and cooked through. Remove to a board; slice thinly.|
|2||Add onion and peppers to skillet; stir-fry for 5 minutes. Add garlic; stir-fry for 1 minute.|
|3||Whisk chicken broth with whipping cream, Dijon, cornstarch and remaining salt and pepper. Stir into skillet and bring to a boil. Reduce the heat to medium and simmer for 3 minutes.|
|4||Meanwhile, cook spaghettini according to package directions. Place spinach in colander; drain spaghettini over top.|
|5||Add spaghettini and spinach, sliced chicken, orange juice, orange zest and tarragon to skillet. Toss until well combined. Sprinkle with almonds before serving.|
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