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Tuscan Chicken Pasta brings together tender chicken, creamy sauce, and the rich flavors of sun-dried tomatoes, basil, and Parmesan for a meal that feels like a taste of Italy. This dish is comforting yet elegant, with just the right balance of creamy, savory, and slightly tangy flavors.
Ingredients:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional for spice)
- Salt and pepper, to taste
- 12 oz penne pasta (or your favorite pasta)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh spinach, chopped
- Fresh basil, chopped (for garnish)
Directions:
- Cook the pasta according to the package instructions. Drain and set aside.
- While the pasta is cooking, heat olive oil over medium heat in a large skillet. Add the sliced chicken and cook for 5-7 minutes, until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
- Stir in the sun-dried tomatoes, heavy cream, chicken broth, basil, oregano, and crushed red pepper flakes. Bring to a simmer and cook for 3-4 minutes, until the sauce has thickened slightly.
- Return the chicken to the skillet, add the cooked pasta, and toss to combine. Cook for another 2-3 minutes, allowing the pasta to soak up the creamy sauce.
- Stir in the grated Parmesan cheese and fresh spinach, cooking for another minute until the cheese is melted and the spinach is wilted.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil and more Parmesan, if desired.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 450 kcal per serving
Servings: 4 servings
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