Tuscan Chicken Pasta
3/9/2023
I struggled with what to title this one because I'm fairly certain this dish isn't a tried and true Tuscan pasta dish - but based off my experiences growing up in America, "Tuscan Chicken Pasta" is a very popular dish seen on menus at restaurants - at least in the Midwest. The components of this pasta dish are herb grilled chicken breast, parmesan cream sauce, sun-dried tomatoes, spinach and mushrooms. I love the flavors and would always order it as a child!! I don't make it all the time but every once in a while it hits the spot - it's a very nostalgic dish for me!
What you need:
- 2 thin chicken breasts
- Salt, pepper, paprika, garlic powder, oregano and parsley for seasoning the chicken
- 1/2 lb farfalle pasta
- 1/2 white onion, diced
- 4-6 garlic cloves (depends how big they are!)
- 1/4 cup white wine or chicken broth
- 2 tbsp salted butter
- 1/2 ish cup of sun-dried tomatoes
- 1 cup heavy whipping cream
- 5 oz spinach (2-3 big handfuls)
- 1/2 cup grated parmesancheese
- 1/2 tsp black pepper
What to do:
- Season the chicken breasts with salt, pepper, paprika, garlic powder,oregano and parsley. Cook in EVOO on medium-high heat until cooked through and the edges are nice and golden brown. Set aside.
- Bring a large pot of heavily salted water to a boil and cook the pasta according to it's packaging instructions.
- Cook the onions and garlic in the same pan as the chicken and evoo, until they're translucent and fragrant.
- Deglaze the pan with the white wineor chicken broth and melt some butter into it as you stir.
- Next, add the sun dried tomatoes and heavy whipping cream. Bring to a boil and then let simmer until the sauce thickens up.
- Once the pasta is done, add the spinach straight to the sauce, and then the piping hot strained pasta right on top of it. Add in a splash of reserved pasta water, a handful of parmesan cheese and season with black pepper.
- Add the chicken back into the pasta and serve hot!
