Tuscan Chicken Pasta
Tuscan Chicken Pasta all in one pot! This creamy pasta dish with chicken, sun-dried tomatoes and spinach is rich and incredibly delicious. Ready in just 30 minutes so perfect for a weekday meal.
Ingredients
- 2 tsp Italian herbs
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 5 skinless chicken thighs
- 2 tbsp olive oil
- 1 onion (, diced)
- 2 garlic cloves (, minced)
- 5 tbsp sun dried tomato pesto (or chopped sun dried tomatoes)
- ½ pound (225g) dried penne pasta (or similar pasta shapes)
- 2 ½ cups (620 ml) chicken stock ( using a stock cube or canned)
- 1 cup (240ml) heavy cream
- 3 tbsp Parmesan (, freshly grated)
- 3 cups (90g) baby spinach
- ½ cup (115g) tomatoes (, I used cherry tomatoes)
- Salt and pepper (to season)
Directions
- 1
Cut the chicken into bite-sized cubes and put in a bowl. Add the herbs, garlic granules, salt and pepper and mix together.
- 2
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.
- 3
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.
- 4
Pour in the chicken stock and bring to a rolling simmer.
- 5
Add the pasta, stir well and partially cover the pan.
- 6
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.
- 7
Take off the heat and stir in the cream and spinach, letting the spinach leaves wilt in the residual heat.
- 8
Add the grated parmesan and tomatoes and stir to combine.
- 9
Check the seasoning and serve – delicious!