Creamy Tuscan Chicken PastaIngredients:
For the Chicken:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepperFor the Sauce:
1 tablespoon olive oil 1/2 onion, chopped 2 cloves garlic, minced 1 (10 ounce) can diced tomatoes with green chilis, undrained 1 (14 ounce) can chicken broth 1/2 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 teaspoon dried basil 1/4 teaspoon dried oreganoFor the Pasta:
1 pound penne pastaInstructions:
1.
Cook the Chicken:
Season the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and cook until browned on all sides, about 3-4 minutes.
Remove the chicken from the skillet and set aside.
2.
Make the Sauce:
In the same skillet, heat the remaining olive oil over medium heat.
Add the onion and garlic and cook until softened, about 3 minutes.
3.
Stir in the diced tomatoes, chicken broth, heavy cream, Parmesan cheese, basil, and oregano.
Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
4.
Add the Chicken:
Return the chicken to the skillet and stir to combine.
5.
Cook the Pasta:
While the sauce is simmering, cook the penne pasta according to the package directions.
Drain the pasta and set aside.
6.
Combine the Pasta and Sauce:
Add the cooked pasta to the skillet with the sauce and chicken.
Stir until well combined.
7.
Serve:
Serve the creamy Tuscan chicken pasta immediately, garnished with additional Parmesan cheese if desired.
Tips:
You can also use boneless, skinless chicken thighs instead of chicken breasts.
If you don’t have chicken broth on hand, you can use vegetable broth instead.
If you want a spicier pasta, add a pinch of red pepper flakes to the sauce.
Leftover creamy Tuscan chicken pasta can be stored in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop before serving.

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