Creamy Tuscan Chicken Pasta

Bynews dail

Jan 28, 2025

Creamy Tuscan Chicken PastaIngredients:
For the chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 2 tablespoons olive oil 1 teaspoon Italian seasoning Salt and pepper to tasteFor the sauce:
1 tablespoon olive oil 1/2 cup chopped onion 2 cloves minced garlic 1/2 cup all-purpose flour 4 cups chicken broth 1 (12-ounce) can evaporated milk 1/2 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basilFor the pasta:
1 pound penne or rotini pastaInstructions:
For the chicken:
1.
Season the chicken with Italian seasoning, salt, and pepper.
2.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
3.
Add the chicken and cook until browned on all sides.
4.
Remove the chicken from the skillet and set aside.
For the sauce:
1.
Wipe out the skillet and heat 1 tablespoon olive oil over medium heat.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and cook for 1 minute more.
4.
Whisk in the flour and cook for 1 minute.
5.
Gradually whisk in the chicken broth until smooth.
6.
Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
7.
Whisk in the evaporated milk, heavy cream, and Parmesan cheese.
8.
Season to taste with salt and pepper.
To assemble the pasta:
1.
Cook the pasta according to package directions.
2.
Drain the pasta and add it to the sauce.
3.
Stir in the cooked chicken and basil.
4.
Serve immediately garnished with additional Parmesan cheese, if desired.
Tips:
For a richer sauce, use half-and-half instead of evaporated milk.
Add 1/2 cup of sun-dried tomatoes to the sauce for extra flavor.
Serve with a side of crusty bread to soak up the delicious sauce.

Creamy Tuscan Chicken Pasta

Bynews dail

By news dail

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