Tuscan Chicken Pasta
It can't stay summer forever and I am craving some dinners that aren't off the grill. This creamy Tuscan Chicken Pasta has the most amazing, creamy sauce. It’s loaded with flavor, super quick and easy. A restaurant quality dish on the table in under 30 minutes.
You'll need:
1 pound penne pasta
1 tablespoon butter
1 ½ pounds chicken breasts
1 medium onion diced
1 bell pepper diced
8.5 ounce jar sundried tomatoes in oil, drained
5 cloves garlic finely minced
1 teaspoon dried Italian seasoning (or oregano)
¾ cup chicken broth
1 ½ cup cream or half and half
1 cup parmesan cheese
6 ounce bag of baby spinach roughly chopped
Red pepper flakes, salt and pepper to taste
Bring a large pan of salted water to a boil, add the pasta and cook until al dente. Drain and toss with butter.
For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper. Heat a skillet over high heat with the oil from the sun dried tomatoes. When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan. Let chicken cool for a few minutes, then slice and set aside.
With the oil remaining in the pan, cook the chopped onions until softened. Add the bell pepper and cook until almost softened then add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute.
Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted. When cheese is melted turn off the heat and stir in baby spinach. Salt and pepper to taste.
Combine pasta, chicken, and sauce and serve with a hearty slice of buttery bread.
