Ditalini translates into “small thimbles,” but there's nothing small about the flavors of this pasta dish. Tomato pesto, big and bright, combines with cream for a knock-out sauce. Chicken thighs, the best part of the bird, add their rich flavor to the mix, as well as fresh spinach and shallot. And the best part? The time and effort it takes to make this meal you can fit into a thimble.
Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
Antibiotic-Free Boneless Skinless Chicken Breasts
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You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Coarsely chop spinach.
Peel and mince shallot.
Pat diced chicken dry, and season with seasoning blend.
If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
If using chicken breasts, follow same instructions.
Transfer chicken to a plate. Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.
Add spinach and cook until wilted, 1-2 minutes.
Make Sauce and Finish Dish
Add cream, pesto, and sour cream to pan and stir to combine.
Bring to a boil and stir in pasta and chicken. Return to a boil and cook until sauce is thickened, 2-3 minutes.
If pasta is dry, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card. Bon appétit!
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