Tuscan Chicken With Pasta
Hello! I hope things are good in your life! This country girl’s life has been stressful!
My pipes froze during a wild week of weather. One day it was 70° and the next was below freezing. Luckily I caught it quickly and they didn’t burst!
My son got back into port after being deployed to escort an air craft carrier back home from the middle east. He went out and celebrated a little too much, ok a lot too much. He video called me and was lost, alone and drunk in Japan. This mama was so worried!! He managed to find his way home thank goodness and called the next day to apologize for scaring me. He didn’t remember talking to me that night but his older brother told him he’d better call and apologize for scaring the hell out of me.
My sister in law is in the hospital with a brain bleed. She’s been having a rough time lately. A few years ago she had a botched gall bladder surgery and almost died. It left her with a lot of health problems, the worst of which is liver trouble. Her liver has gotten so bad that she’s going to need a transplant. She was in the hospital at Christmas and I went to stay with my brother until she was home and doing ok. She’s been in the hospital twice this year already. She’s confused and doesn’t know what is going on aced her motor function is being affected. She’s weak and hasn’t been able to eat. She’s down to 88 pounds. Her kids may be coming for a visit from England. If they don’t I’ll probably be going back to be with my brother.
Enough of that! Let’s get to why you’re here. Delicious Tuscan chicken with pasta. This is one of my most requested recipes. It is delicous and simple to make. That’s what I’m fixing tonight!
Look at that deliciousness! Sliced chicken breast, spinach, onion, peppers, sundried tomatoes and that creamy sauce! This is fun to cook and it smells amazing. I’m always ready to eat after cooking this!
Here’s what you need:
1 1/2 – 2 pounds of chicken breasts (sliced)
16 ounces baby spinach (fresh)
5 cloves garlic (minced)
1 medium onion (diced)
1 red or green bell pepper (diced)
3/4 cup chicken broth
1 pound penne pasta (or any pasta)
1 tsp Italian seasoning
Red pepper flakes, garlic pepper and salt to taste
8.5 ounce jar sundried tomatoes in oil
2 TBSP olive oil (I use the oil from the sundried tomatoes)
1 TBSP butter
1 1/2 cup half & half
3/4 cup shredded parmesan cheese
I start by boiling salted water for the pasta. Sometimes it takes forever to boil and I want to make sure the pasta is ready when I need it. When your water is ready cook pasta according to the directions on the box. When the pasta is done toss it in the butter.
Meanwhile, saute the sliced chicken breast. (I cook my chicken breasts in the InstantPot for 10 minutes and slice them after they’ve rested and cooled) I use the oil from the jar of sundried tomatoes when I saute the chicken. It gives the chicken a little boost of flavor. You can saute in olive oil if you prefer. Just saute until the chicken is a nice golden brown.
When the chicken is done, remove from skillet and set aside. Now it’s time to saute the veggies! Add a little bit of oil to the skillet and saute the diced onion and minced garlic. When the onions are soft add the peppers. Saute for a couple of minutes, until the peppers are almost soft. Now add the sundried tomatoes and Italian seasoning. Let the veggie mixture saute for another minute.
Next you are going to add the chicken broth to deglaze the skillet. Scrape up any browned bits along the bottom… that’s flavor! Add the cream and allow it to simmer for about two minutes. Add the parmesan cheese and allow it to melt.
Turn off the heat and add in the baby spinach. I just add about half and let it wilt, then add the rest. Go ahead and give it a taste!! Add salt, garlic pepper and red pepper flakes to taste.
Finally you will add the chicken and buttered pasta to the sauce and combine. Now, stand back and admire the amazing deliciousness you have created!
I hope you and yours will enjoy this as much as me and mine do! It’s a restaurant quality meal that you can make in less than thirty minutes! It’s pretty simple to make and it’s very satisfying! Chicken, veggies and pasta. It’s the trifecta of deliciousness! It reheats well too, if you have any leftovers.
Thanks for stopping by!
Tuscan Chicken with Buttered Pasta
Ingredients
- 1 1/2 – 2 pounds of chicken breasts sliced
- 16 ounces baby spinach fresh
- 5 cloves garlic minced
- 1 medium onion diced
- 1 red or green bell pepper diced
- 3/4 cup chicken broth
- 1 pound penne pasta or any pasta
- 1 tsp Italian seasoning
- Red pepper flakes garlic pepper and salt to taste
- 8.5 ounce jar sundried tomatoes in oil
- 2 TBSP olive oil I use the oil from the sundried tomatoes
- 1 TBSP butter
- 1 1/2 cup half & half
- 3/4 cup shredded parmesan cheese
Instructions
- Start by boiling salted water for the pasta. Cook pasta according to the directions on the box. When the pasta is done toss it in the butter.
- Saute the sliced chicken breast. (I cook my chicken breasts in the InstantPot for 10 minutes and slice them after they’ve rested and cooled) I use the oil from the jar of sundried tomatoes when I saute the chicken. It gives the chicken a little boost of flavor. You can saute in olive oil if you prefer. Just saute until the chicken is a nice golden brown.
- When the chicken is done, remove from skillet and set aside.
- Add a little bit of oil to the skillet and saute the diced onion and minced garlic.
- When the onions are soft add the peppers. Saute for a couple of minutes, until the peppers are almost soft.
- Now add the sundried tomatoes and Italian seasoning. Let the veggie mixture saute for another minute.
- Next you are going to add the chicken broth to deglaze the skillet. Scrape up any browned bits along the bottom.
- Add the cream and allow it to simmer for about two minutes.
- Add the parmesan cheese and allow it to melt.
- Turn off the heat and add in the baby spinach.
- Add salt, garlic pepper and red pepper flakes to taste.
- Finally you will add the chicken and buttered pasta to the sauce and combine.