Creamy Tuscan Chicken Pasta
Servings Prep Time
6people 10minutes
Cook Time
25minutes
Servings Prep Time
6people 10minutes
Cook Time
25minutes
Ingredients
  • 4-6Tbsp Pickle Creek Genovese Basil & Roma Tomato Olive Oil
  • 2lb boneless, skinless chicken breast
  • 1c sun-dried tomatoes
  • 4cloves garlic, minced
  • 1Tbsp Italian seasoning
  • 1c heavy cream
  • 2c Milk
  • 1 to 2 c chicken broth
  • 1c freshly grated parmesan cheese
  • 12oz uncooked penne
  • 3c 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!