Tuscan Chicken Pasta (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 pounds skinless chicken breasts, boneless
02 -
½ teaspoon ground black pepper, fresh if possible
03 -
½ teaspoon salt
→ Cooking Fats
04 -
2 tablespoons butter, unsalted
05 -
2 tablespoons olive oil
→ Seasonings and Aromatics
06 -
1 tablespoon Italian herbs seasoning
07 -
1 cup sun-dried tomatoes, roughly chopped after draining
08 -
3 cloves garlic, finely minced
→ Dairy
09 -
2 cups milk
10 -
1 cup heavy cream
11 -
1 cup Parmesan cheese, freshly grated
→ Pasta and Greens
12 -
3 cups fresh baby spinach
13 -
8 ounces dry penne pasta
# Steps to Follow:
01 -
Cook chicken breasts in hot olive oil over medium-high heat for about 3 to 4 minutes on each side until browned and done. Season them first with salt and pepper. Take the chicken out and chop into chunks about an inch wide, then set aside.
02 -
In the same pot, melt the butter over medium heat. Toss in garlic, sun-dried tomatoes, and Italian seasoning. Sauté for a minute or two until everything smells great.
03 -
Pour in heavy cream, milk, and Parmesan. Stir well then dump in the uncooked penne. Cook for about 10 minutes, stirring now and then to keep pasta from sticking until it's just tender.
04 -
Put the chicken chunks and spinach back into the pot. Let it cook another couple of minutes so the spinach wilts and the chicken gets warmed up.
05 -
Spoon the creamy mix into bowls and enjoy right away while it's warm.
# Additional Tips:
01 -
For something lighter, swap heavy cream with half-and-half. If you like it spicy, throw in some red pepper flakes to your taste.