One-Pot Creamy Tuscan Chicken Pasta
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One-Pot Creamy Tuscan Chicken Pasta
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 6 boneless skinless chicken thighs, cut in half
- 2 tbsp olive oil
- 1/2 yellow onion small dice
- Kosher salt and freshly cracked black pepper
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- 1/4 tsp red pepper
- 3 cups milk
- 1 cup low sodium chicken stock
- 4 servings fettuccini pasta
- 1/4 cup sun dried tomatoes cut into slivers
- 1 cup fresh baby spinach leaves
- 1/2 cup Parmesan Cheese shredded or grated
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Instructions
- In a large skillet over medium-high, add in olive oil, chicken thighs, and onion and cook for 5 minutes, cooking chicken on each side to brown. Season thighs and onions with 2 tsp kosher salt and 1 tsp black pepper.
- After five minutes, add in garlic, italian seasoning, and red pepper flakes and cook for one minute til garlic is fragrant.
- Turn heat to high and pour in milk and chicken stock. Add pasta and cook until done (egg fettuccini was done in about 9 minutes) be careful about over flow (a wooden spoon over the top of the pot helps).
- Once pasta is cooked and the liquid has significantly reduced, add in tomatoes and spinach. Mix in and cook until spinach begins to wilt.
- Add in parmesan cheese and stir in until melted and sauce is thickened.
- Serve hot.
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