This Creamy Tuscan Chicken Pasta is one of my favorite dishes to serve to my loved ones! It is simple yet very flavorful! All you need are these ingredients and easy steps! You have got to give this recipe a try. Enjoy!
Ingredients:
For the Pasta:
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1 tbsp butter (0.5 ounces, 14 grams)
1 lb. penne or other pasta (454 grams)
For the Chicken and Sauce:
5 cloves garlic, finely minced
1 tsp dried Italian seasoning (or oregano)
1 ½ lb. chicken breasts (454 grams)
8.5 oz. jar (241 grams) sundried tomatoes in oil, drained (yields about 6 ounces 170 grams)
¾ c Parmesan cheese (3 ounces, 85 grams)
1 red bell pepper, diced
¾ c chicken broth (6 ounces, 170 grams)
¾ c Parmesan cheese (3 ounces, 85 grams)
2 tbsp olive or vegetable oil
1 ½ c cream or half and a half (12 ounces, 340 grams)
1 medium onion, diced
Red pepper flakes, salt, and pepper to taste
6 oz. bag of baby spinach leaves, whole or roughly chopped (170 grams)
Directions:
Pasta:
Refer to the directions provided on the package of the noodles on how to cook them. Drain and put them back into the pot.
Add butter until coated.
Chicken and Sauce:
Wrap each chicken breast with plastic, then gently pound to flatten each out. Slice into a horizontal cut. Sprinkle salt and pepper to season.
Place a skillet on the stove and turn the heat to high. Add 1 tbsp of oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate and slice them into small cuts.
In the same pan, add another tablespoon of oil and allow it to become hot. Add the onions and sauté for a few minutes until translucent.
Add the bell pepper, then sauté for a few more minutes until soft.
Add the Italian seasoning, garlic, and sundried tomatoes. Sauté for a minute or until aromatic.
Pour in the broth, then scrape the bottom of the skillet to get the browned bits.
Stir in the cream until well blended. Let the mixture simmer for about 2 minutes.
Stir in the Parmesan cheese until melted completely.
Remove the skillet from the heat, then add the spinach and cook until wilted. Sprinkle salt and pepper to season.
Serve the sauce with the cooked noodles and chicken. Enjoy!
Ingredients
- For the Pasta:
- 1 tbsp butter (0.5 ounces, 14 grams)
- 1 lb. penne or other pasta (454 grams)
- For the Chicken and Sauce:
- 5 cloves garlic, finely minced
- 1 tsp dried Italian seasoning (or oregano)
- 1 ½ lb. chicken breasts (454 grams)
- 8.5 oz. jar (241 grams) sundried tomatoes in oil, drained (yields about 6 ounces 170 grams)
- ¾ c Parmesan cheese (3 ounces, 85 grams)
- 1 red bell pepper, diced
- ¾ c chicken broth (6 ounces, 170 grams)
- ¾ c Parmesan cheese (3 ounces, 85 grams)
- 2 tbsp olive or vegetable oil
- 1 ½ c cream or half and a half (12 ounces, 340 grams)
- 1 medium onion, diced
- Red pepper flakes, salt, and pepper to taste
- 6 oz. bag of baby spinach leaves, whole or roughly chopped (170 grams)
Instructions
Pasta:
Refer to the directions provided on the package of the noodles on how to cook them. Drain and put them back into the pot.
Add butter until coated.
Chicken and Sauce:
Wrap each chicken breast with plastic, then gently pound to flatten each out. Slice into a horizontal cut. Sprinkle salt and pepper to season.
Place a skillet on the stove and turn the heat to high. Add 1 tbsp of oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then cook each side for a few minutes until they turn golden brown. Transfer them onto a clean plate and slice them into small cuts.
In the same pan, add another tablespoon of oil and allow it to become hot. Add the onions and sauté for a few minutes until translucent.
Add the bell pepper, then sauté for a few more minutes until soft.
Add the Italian seasoning, garlic, and sundried tomatoes. Sauté for a minute or until aromatic.
Pour in the broth, then scrape the bottom of the skillet to get the browned bits.
Stir in the cream until well blended. Let the mixture simmer for about 2 minutes.
Stir in the Parmesan cheese until melted completely.
Remove the skillet from the heat, then add the spinach and cook until wilted. Sprinkle salt and pepper to season.
Serve the sauce with the cooked noodles and chicken. Enjoy!
