Tuscan Chicken Pasta
This Tuscan Chicken Pasta is a delightful dish that combines tender chicken, sun-dried tomatoes, fresh spinach, and creamy garlic sauce mixed with pasta for a fulfilling meal.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 8 oz penne pasta You can substitute with any pasta of your choice.
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- grated Parmesan cheese For serving (optional).
Instructions
- Begin by cooking the penne pasta according to the package instructions. Once cooked, drain in a colander and set aside.
- While the pasta is cooking, season the chicken breasts with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until fully cooked and no longer pink in the center. Remove chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring it to a simmer. Add the heavy cream, sun-dried tomatoes, dried basil, and dried oregano. Stir well to combine.
- Allow the sauce to simmer for about 5 minutes until it thickens slightly.
- Add the spinach to the sauce, stirring until it wilts.
- Fold the cooked pasta and sliced chicken into the skillet, mixing everything together until well combined. Season with additional salt and pepper if desired.
- Serve hot, topped with grated Parmesan cheese, if using.
Notes
You can substitute penne pasta with any pasta of your choice.
Feel free to add other vegetables such as bell peppers or mushrooms for extra flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.