Creamy Tuscan Chicken Pasta Recipe
A delicious and easy-to-make creamy chicken pasta dish made Tuscan style with sun-dried tomatoes, fresh spinach, and plenty of chicken.
Ingredients
- 10 ounces short pasta gluten-free if needed, whole wheat, or lentil pasta
- 1.5 pounds boneless skinless chicken breast chopped into bite-sized pieces
- 2 tablespoons olive oil or use the oil from the sun-dried tomatoes
- 3-4 garlic cloves minced
- 2 teaspoons Italian seasoning
- Kosher salt to taste
- ground pepper to taste
- 8 ounces sun-dried tomatoes in oil, drained and chopped
- 3 cups 2% Milk or use any other milk or lite coconut cream
- 2 tablespoons gluten-free flour or corn starch
- 3 cups baby spinach
- 0.5 cup Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the short pasta according to package directions to al dente.
- Chop the chicken breast into 1-inch pieces and mix with olive oil, minced garlic, Italian seasoning, salt, and pepper.
- Heat a frying pan over medium-high heat and cook the chicken until golden brown, about 2-3 minutes per side. Stir in the sun-dried tomatoes and cook for another 5-7 minutes.
- In a bowl, whisk together the milk and gluten-free flour until smooth, then pour over the chicken and let simmer for 3-4 minutes until thickened.
- Add the spinach and stir until wilted, then mix in the cooked pasta and Parmesan cheese. Stir to combine and enjoy.
Notes
To make this dish healthier, use almond milk or any other milk. Avoid sweetened almond milk. You can substitute cornstarch for flour if desired for thickness. Feel free to modify ingredients as per your preference.