Tuscan Chicken Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
735 kcal
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Course
Main Course
Tuscan Chicken Pasta
Description
This Tuscan Chicken Pasta features chunks of flavored chicken thighs cooked alongside sautéed onions and garlic, then simmered with penne pasta in chicken stock inflected with sun-dried tomato pesto. The pasta cooks until al dente in the broth, soaking up herbaceous and tangy tomato pesto notes. Stirring in heavy cream and freshly grated Parmesan at the end enriches the sauce, while baby spinach wilts gently from residual heat and fresh tomatoes add slight sweetness and brightness.
The dish balances tender chicken, creamy sauce, and al dente pasta for a hearty meal. It’s suitable for a satisfying dinner and can be served on its own or accompanied by a green salad for a fuller plate.
Ingredients
- 2 tsp italian herbs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 5 chicken thighs skinless
- 2 tbsp olive oil
- 1 onion , diced
- 2 garlic minced, cloves
- 5 tbsp sun dried tomato pesto or chopped sun dried tomatoes
- ½ pound penne pasta or similar pasta shapes, dried
- 2 ½ cups chicken stock using a stock cube or canned
- 1 cup heavy cream
- 3 tbsp parmesan , freshly grated
- 3 cups baby spinach
- ½ cup tomatoes I used cherry tomatoes
- salt to season
- black pepper to season
Instructions
- Cut the chicken into bite-sized cubes and put in a bowl. Add the herbs, garlic granules, salt and pepper and mix together.
- Heat the oil in a large non-stick lidded pan. Add the minced garlic and onions to the pan and sauté for a couple of minutes.
- Stir in the chicken and pesto. Cook over medium heat until lightly coloured. The chicken doesn’t have to be cooked all the way through at this point.
- Pour in the chicken stock and bring to a rolling simmer.
- Add the pasta, stir well and partially cover the pan.
- Reduce the heat to a simmer and continue to cook, stirring once in a while. Cook until the pasta is al dente and liquid is slightly reduced.
- Take off the heat and stir in the cream and spinach, letting the spinach leaves wilt in the residual heat.
- Add the grated parmesan and tomatoes and stir to combine.
- Check the seasoning and serve – delicious!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 56g | 19% |
| Protein | 43g | 86% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 205mg | 68% |
| Sodium | 1029mg | 43% |
| Potassium | 897mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3279IU | 66% |
| Vitamin C | 14mg | 16% |
| Calcium | 184mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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