Creamy Tuscan Chicken Pasta
Inspired by Tuscan chicken, this Creamy Chicken, Mushroom, Sun Dried Tomato, and Spinach Pasta is made in one pot and in around 30 minutes. Make it for dinner tonight!
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Servings: 5 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- ½ onion diced
- 5 cloves garlic minced
- 85 grams sun dried tomato
- 227 grams sliced mushrooms
- 3 boneless skinless chicken breasts cubed
- 1 tablespoon dried basil
- 1 tablespoon paprika
- 1½ cup chicken stock
- 1 cup heavy cream
- 2 cup rigatoni pasta
- 1 cup parmesan
- 5 ounces spinach
Instructions
- In a large pot or dutch oven, coat the bottom of the pot with olive oil over medium heat and add in the diced onions and garlic. Stir and let the onions sweat for a minute.
- Add in the sun dried tomato and mushrooms. Stir, then make a “hole” in the middle of the pot and add the chicken cubes with dried basil and paprika.
- Quickly brown the chicken on each side for 1-3 minutes each. Depending on the thickness of the chicken.
- Add in chicken stock and cream to the pot alongside the pasta and bring to a boil.
- Lower the heat back down to a simmer and let the pasta cook for 10-12 minutes, stirring occasionally so nothing gets stuck to the bottom. Most of the liquid should be absorbed by this time.
- Add in the parmesan and spinach, stir, and let cook for another 1-3 minutes or until the pasta has cooked through and the leftover liquid has turned into a creamy sauce.
- Serve with a bit of extra parmesan on top if you desire.
Nutrition
Serving: 1serving | Calories: 557kcal | Carbohydrates: 38g | Protein: 33g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 562mg | Potassium: 1469mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4381IU | Vitamin C: 18mg | Calcium: 363mg | Iron: 5mg