I could easily see this recipe becoming a staple dish at the dinner table. I like to use Pickle Creek Genovese Basil & Roma Tomato Olive Oil when making this pasta, but the Greek Basil & Garlic, Greek Oregano & Garlic, Lemon Basil & Garlic, and Roasted Garlic Olive Oils all work well too! If you want to add a little extra oomph to this dish, try splashing in a little Strawberry Basil Balsamic Vinegar at the same time you add the spinach. It’s surprisingly stunning in this sauce!

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Creamy Tuscan Chicken Pasta

Course

Main Dish, Pasta

Cuisine

American, Italian

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 4-6 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
• 2 lb boneless, skinless chicken breast
• 1 c sun-dried tomatoes
• 4 cloves garlic, minced
• 1 Tbsp Italian seasoning
• 1 c heavy cream
• 2 c Milk
• 1 to 2 c chicken broth
• 1 c freshly grated parmesan cheese
• 12 oz uncooked penne
• 3 c fresh baby spinach
• salt and black pepper

Course Main Dish, Pasta Cuisine American, Italian Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 4-6 Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil 2 lb boneless, skinless chicken breast 1 c sun-dried tomatoes 4 cloves garlic, minced 1 Tbsp Italian seasoning 1 c heavy cream 2 c Milk 1 to 2 c chicken broth 1 c freshly grated parmesan cheese 12 oz uncooked penne 3 c fresh baby spinach salt and black pepper

Instructions

1. Add 2-3 Tbsp Genovese Basil & Roma Tomato Olive Oil to a large skillet (add enough olive oil to coat the bottom of the pan) and heat on medium-high. Cut the chicken breast into 1-inch pieces and season with salt and pepper. When the olive oil is warm, add the chicken and cook ~6 min, until browned. Use a slotted spoon to remove the chicken from the pan. Set aside.
2. Drain and chop the sun-dried tomatoes. Add 2-3 Tbsp more Genovese Basil & Roma Tomato Olive Oil to the skillet and turn heat to medium. Add the tomatoes along with garlic and Italian seasoning . Cook, stirring frequently, until aromatic.
3. Add the cream, milk, Parmesan cheese, uncooked pasta, and 1 c chicken broth to the skillet. Stir and bring to a boil. Then lower the heat and simmer at least 10 min, stirring occasionally, until pasta is al dente. You may need to add a bit more broth if the pan becomes too dry before pasta finishes cooking.
4. Add the chicken and its juices back into the skillet. Stir in the spinach. Cook for 1-2 min more until the chicken has warmed through and the spinach has wilted. Enjoy!

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