Penne Chicken Supreme
Pan-seared chicken thighs with sautéed eggplant and spinach in a creamy Parmesan sauce, served over penne pasta and topped with black pepper. Made with Custom Culinary Soup & Sauce Starter and True Foundations Liquid Stock Concentrate.
Ingreadient
| 3 oz | Chicken Thighs, diced |
| 3 oz | Eggplant, peeled, diced |
| 2 tsp | Olive Oil |
| 1 cup, packed | Baby Spinach |
| 1 oz, dry | Penne or similar pasta, cooked |
| 3 oz | Cream Soup and Sauce Starter, prepared |
| To taste | Chicken Liquid Stock Concentrate |
| pinch | Course Ground Black Pepper |
| pinch | Parmesan Cheese, shredded |
Direction
- Over medium-high heat, season and pan-sear the diced chicken in 1 tsp of the olive oil, achieving a nice brown carmelization. Remove the chicken from the pan and keep warm
- In the same pan, add the remaining 1 tsp of oil and season and saute the diced eggplant until cooked through
- Return the cooked chicken to the pan then add the spinach and cooked pasta to wilt the spinach.
- Add the prepared Cream Soup and Sauce Starter and Chicken Liquid Stock Concentrate and heat through
- To serve: Place the pasta and sauce mixture on a plate, then sprinkle with the black pepper and cheese. Serve hot.
