Tuscan Chicken Pasta

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Cook Pasta

• 75g Pasta (Your Choice)

Cook the pasta according to package instructions until al dente. Drain and set aside.

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Brown Chicken and Add Aromatics

• 150g Chicken Breast
• 1 tsp Olive Oil
• 1/4 tsp Paprika
• 1/4 tsp Italian Seasoning

Heat olive oil in a pan over medium heat. Season diced chicken breast with paprika, Italian seasoning, and salt and pepper to taste. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.

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Make Cream Sauce

• 1 Garlic Clove
• 60mL Heavy Cream
• 60mL Chicken Broth
• 15g Parmesan Cheese
• 25g Sun Dried Tomatoes
• 30g Spinach Leaves
• 1/4 tsp Italian Seasoning

In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth, stirring to combine, and bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir until the cheese is melted and the sauce thickens slightly. Stir in the chopped sun-dried tomatoes, spinach leaves, and Italian seasoning. Cook for 2-3 minutes, until the spinach wilts and the tomatoes are heated through. Season the sauce with salt and black pepper to taste if needed.

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Combine and Serve

Add the cooked pasta and chicken back to the pan with the creamy sauce, tossing everything together to coat the pasta and chicken evenly. Serve the Creamy Tuscan Chicken Pasta in a bowl, garnished with chopped fresh basil or parsley and extra grated Parmesan cheese if desired.