Creamy Tuscan Chicken Pasta

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, sliced into thin strips)
• 12 oz Pasta (short pasta such as penne or fusilli)
• 2 tbsp Olive Oil (from sundried tomatoes jar) (use the oil from a jar of sundried tomatoes for extra flavor)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 3 cloves Garlic (minced (about 1 tbsp))
• 1 tbsp Unsalted Butter (cut into small pieces)
• 1 cup Tomato Puree (canned or jarred)
• 0.5 cup Chicken Stock (low‑sodium)
• 0.5 cup Heavy Cream (35% milkfat)
• 0.25 cup Sundried Tomatoes (in oil) (chopped, from the same jar as the oil)
• 0.25 cup Fresh Basil (torn leaves)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 cups Fresh Spinach (baby spinach, loosely packed)
• a pinch Red Pepper Flakes (optional for heat)

Instructions

1. Prepare Ingredients

   Slice the chicken breasts into thin strips, mince the garlic, chop the sundried tomatoes, tear the basil, and grate the Parmesan. Set everything aside.

   Time: PT5M

2. Cook Pasta

   Bring a large pot of salted water to a boil, add the pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain.

   Time: PT10M

   Temperature: 212°F

3. Season Chicken

   Season the chicken strips with salt and black pepper on both sides.

   Time: PT2M

4. Fry Chicken

   Heat the skillet over medium‑high heat, add the sundried‑tomato oil, then add the chicken strips. Fry until lightly charred on the outside and just cooked through, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Rest Chicken

   Transfer the cooked chicken to a plate and set aside, keeping the pan juices in the skillet.

   Time: PT1M

6. Sauté Garlic

   Add the butter to the same skillet, let it melt, then add the minced garlic. Sauté until fragrant, about 1 minute.

   Time: PT1M

   Temperature: medium

7. Add Tomato Puree

   Stir in the tomato puree and cook, stirring, for 2 minutes to deepen the flavor.

   Time: PT2M

   Temperature: medium

8. Create Creamy Sauce

   Pour in the chicken stock and heavy cream, bring to a gentle simmer, and let the sauce thicken for about 5 minutes.

   Time: PT5M

   Temperature: medium

9. Finish Sauce with Veggies and Cheese

   Stir in the chopped sundried tomatoes, fresh basil, grated Parmesan, and spinach. Cook until the spinach wilts, about 2 minutes.

   Time: PT2M

   Temperature: medium

10. Combine Pasta and Chicken

    Add the cooked pasta and the sliced chicken (with any resting juices) to the skillet. Toss everything together and heat through for 2 minutes.

    Time: PT2M

    Temperature: medium

11. Serve

    Plate the pasta, garnish with extra Parmesan and a few fresh basil leaves if desired, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

640

Protein

30g

Carbohydrates

60g

Fat

25g

Fiber

4g