30 Minute Tuscan Chicken Pasta with healthy creamy garlic sauce, sun dried tomatoes, spinach and chicken. Kid friendly one pot meal for busy weeknights.
Author:Olena of ifoodreal.com
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:4 servings 1x
1 lb boneless & skinless chicken breasts or thighs
3 cups vegetable or chicken broth, low sodium
3 cups short pasta like penne, fusilli or bow ties
1 red bell pepper, diced
1 tbsp oil, for frying
1 tsp Italian seasoning
1/2 cup sun dried tomatoes, chopped
2 cups spinach
2 cups whole milk
2 tsp cornstarch
1/2 cup Parmesan cheese, grated
1 large garlic clove, grated
1/2 tsp salt, divided
Ground black pepper, to taste
Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat.
Add chicken and sprinkle with 1/4 tsp salt and ground black pepper. Sear for 3-4 minutes per side.
Add broth, pasta, bell pepper, Italian seasoning and remaining 1/4 tsp salt. Gently stir, cover and bring to a boil.
Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Keep in mind gluten free pasta cooks faster than wheat. Pasta should be al dente (not too soft, so it doesn’t become a mush).
Remove chicken onto a plate or cutting board.
In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop.
In the meanwhile, slice chicken into thin pieces.
Add chicken to the pot, stir gently and serve immediately. Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That’s when it’s most saucy, spinach is not too wilted and it’s just fresh.
Store: Refrigerate for up to 1 day and do not freeze. If you are serving later, add a splash of milk and simmer for a few minutes to rehydrate the dish.
I like to use my Lodge Dutch oven for one pot meals. You can also use medium heavy bottom stainless steel pot with a tight fitting lid.
Whole wheat or whole foods pasta is more nutritious than white. You can use any though. Good shape pasta to use is short with some cavities to hold the sauce.
If using gluten free pasta, cook by a few minutes less as it cooks faster than wheat one.
It is important to stir pasta after a few minutes to prevent it from sticking.
3.25% homo milk will make more creamy sauce but 2% will work as well. Do not use skim or 1% milk as sauce will be flat.
Instead of Italian seasoning, I always use a ratio of dried oregano and thyme.
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