Chef Darius

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Kitchen Essentials

Stuffed Chicken Tuscan Pasta

Cut a slit on thicker side of chicken to create pocket. Oil & season 2 chicken breast with: 1Tbsp Onion Powder, Garlic Powder, Smoked Paprika, & Garlic Salt.

 In a non stick pan melt 4tbsp butter & add 1tbsp minced garlic. Once aromatic add 8oz. Spinach until fully cooked. (Add cooked spinach to strainer, cover with paper towels to dry.) 

In a medium mixing bowl add: 12oz soften cream cheese, Cook & dried spinach, 3oz Shaved Parmesan cheese, 1tbsp Ranch Seasoning, 2tbsp Worcestershire sauce & 1tbsp Garlic Salt.   

Add filling To Slit In Chicken Breast. Seal with toothpick.

In a non stick skillet add in 2tbsp Avocado/Olive Oil & add your stuffed Chicken. Sear on both sides for 4-6 minutes. Into the oven for 10-15 minutes to finish.

In a medium pot add 5 cups water and season with salt & olive oil. 

Once at a boil add Rigatoni Noodles cook for 8-10 minutes until “Al Dente” & stir occasionally to prevent clumping.

In a non stick pan, Add 4 tbsp. butter, 1Tbsp. minced garlic, 1/2 C. Red bell peppers & 3oz Sun-Dried Tomatoes. 

Season with 1 tbsp. Cajun Seasoning &  add 4oz uncooked spinach   

Once aromatic add 2 Cups Heavy Cream & whisk together ingredients.

Once sauce starts  to bubble in the center which in 8oz grated cheese. Once sauce thickens add in Rigatoni Noodles and combine.