- 3 oz sundried tomatoes, cut into strips (the kind in the bag, not the kind in oil)
- half a boxish of shell pasta
- 2/3 cup heavy cream
- 2 tsp smoked paprika
- 2 tsp dried thyme
- salt to taste
- splash of white wine vinegar
- 2-3 dried hot peppers (optional)
- olive oil
INSTRUCTIONS:
in a heavy bottomed pot over medium heat, add a couple tbsp olive oil and brown your ground chicken until it’s mostly cooked, then add the onion and celery. let it cook, stirring occasionally, until the onions are soft and the celery is cooked. add the garlic, thyme, sundried tomatoes, peppers (if using) and paprika, and stir just until the garlic smell has mellowed. add the chicken stock and scrape any browned residue off the bottom of the pot, then add the lid and cook until the tomatoes are hydrated. add the shell pasta and cover again until the pasta is al dente, then lower the heat to low, remove the lid and add the cream. stir to incorporate and add the spinach and stir around until it’s totally wilted. add a small splash of white wine vinegar and salt to taste, and serve immediately. no marriage license required.
