Tuscan Chicken Bowl (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
600–720 millilitres fresh spinach, loosely packed
02 -
50–100 grams grated Parmigiano Reggiano cheese
03 -
240 millilitres heavy whipping cream
04 -
170 grams Italian small pasta shells
05 -
1.5 litres chicken broth, plus more as needed
06 -
2 tablespoons tomato paste (optional)
07 -
32 grams plain flour
08 -
3 garlic cloves, minced
09 -
35 grams sundried tomatoes, diced
10 -
80 grams onions, diced
11 -
80 grams celery, diced
12 -
80 grams carrots, diced
13 -
Salt and freshly ground black pepper, to taste
14 -
2 teaspoons Italian seasoning, divided
15 -
680 grams boneless, skinless chicken breasts or thighs, diced into 2.5 cm pieces
16 -
1 teaspoon olive oil
# Steps to Follow:
01 -
Give it a taste before you serve. Throw in extra salt or spice if you want a bolder kick.
02 -
Pop the lid off. Toss in those handfuls of spinach, pour in the cream, and sprinkle Parmigiano Reggiano. Let it bubble for five minutes until the greens look soft and everything’s nice and creamy.
03 -
Crank up the heat and bring it all up to a boil. Now add the rest of your Italian seasoning, then your pasta. Give it a bit more salt and pepper if it needs it. Turn down to low, cover up, and let it cook for about 20 minutes until your pasta’s perfectly chewy and the chicken pulls apart easy.
04 -
Slowly pour chicken broth in and use your spoon to scrape up anything that’s stuck on the bottom. Mix well so you don’t get clumps.
05 -
Sprinkle flour all over the veggies in the pot and stir so there’s no dry bits left. If you want, drop in the tomato paste now and mix until you can’t see it anymore.
06 -
Dump in your garlic, sundried tomatoes, celery, carrots, and onions into the same pot. Let everything cook for 3-4 minutes until you smell the garlic and onions and the veggies look soft.
07 -
Pour olive oil in a big Dutch oven, get it hot on medium-high, and toss in your chicken and half the Italian seasoning. Add a little salt and pepper. Let it sit undisturbed for a few minutes until it gets a golden color all around.
# Additional Tips:
01 -
Stick with six cups broth for a stew-like vibe; add more broth if you want it thinner.
02 -
Tomato paste brings a subtle tang. If you’re after pure creaminess, just skip it.
03 -
Worried about soggy pasta? Boil pasta on its own and toss it in at the very end, especially if you’re meal prepping.
04 -
You can trade the heavy cream with half and half, regular milk, or even coconut milk if you’re out—just know it won’t be as thick.
05 -
Soup thickened up in the fridge? Just splash in a bit of water or broth while reheating.
06 -
Flour helps make things hearty and thick. Swap it, or skip it for a thinner soup—it’ll act and taste a bit different.
07 -
No time to cook chicken? Rotisserie works too—just stir it in at the end to warm it through.
08 -
Doing this in a slow cooker? Throw in everything but the pasta, cheese, cream, and spinach. Set it on low for 8 hours or high for 4. Boil pasta last minute, then add it along with cream, spinach, and cheese right when you’re ready to eat.