Creamy Tuscan Pasta

Directions

1. Bring a large pot of water to a boil and cook the pasta until it is al dente. Before draining the pasta, reserve 1 cup of starchy pasta water.

2. While the pasta is cooking, heat the heavy whipping cream and milk in a shallow pot or Dutch oven on your Blackstone side burner or directly on your griddle until it reaches a gentle simmer. Add the grated parmesan cheese to the pot and stir the sauce every few minutes until it thickens.

3. Lightly oil the griddle to cook the chicken and season all sides of the chicken with Blackstone Seasoning (either Tutto Italiano or Tuscan Herb). Griddle the chicken on medium heat until it is cooked through, adding a light drizzle of oil from the sun-dried tomatoes over the chicken before flipping it. Once the chicken is cooked, remove it from the heat and allow it to rest.

4. On medium heat, add butter and oil to the griddle and then add the diced onions. Cook the onions for 2-3 minutes before adding the sliced garlic. Cook the garlic for 30 seconds before adding the artichokes and sun-dried tomatoes (with the oil) and allowing them to heat through for 2-3 minutes. Add the spinach to the mixture and toss it to combine. Cook the spinach for 1-2 minutes.

5. Slice the chicken and add it to the cream sauce, along with any drippings. Add the griddled vegetables to the cream sauce mixture and combine them.

6. Add the cooked pasta to the cream sauce and vegetables, along with some of the reserved starchy pasta water to help thin the sauce while the pasta absorbs the sauce and vegetables. Finish the dish with extra freshly grated cheese and a sprinkle of Blackstone Seasoning. Enjoy!