This Tuscan chicken pasta is a twist on my popular Tuscan Chicken with seasoned pan-fried chicken chunks with pasta in a rich, creamy tomato, parmesan and spinach sauce.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: Any Time Of the year, Comfort Food, Family Meal
Fry for 5-6 minutes, stirring often, until the chicken is lightly browned.
Add the onion and cook for 3-4 minutes until the onion starts to soften.
1 onion
Add the garlic, sun-dried tomatoes, red pepper, and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
2 cloves garlic, 160 g (1 cup) sun-dried tomatoes, 1 red bell pepper, 2 tbsp tomato puree
Next pour in the wine and allow to bubble for 2 minutes,
90 ml (1/3 cup) white wine
Now add the chicken stock, salt, and pepper. Bring the boil, then simmer for 5 minutes.
240 ml (1 cup) chicken stock, pinch salt and pepper
Add the cooked pasta, cream, parmesan and spinach to the sauce, stir and cook for a couple of minutes until the spinach wilts.
90 ml (1/3 cup) double (heavy) cream, 50 g (1/2 cup) parmesan cheese, 90 g (3 packed cups) fresh baby spinach
Serve topped with a sprinkling of fresh parsley.
1 tbsp chopped parsley
Video
Notes
Can I make it ahead?I think this tastes best when made and served immediately. That's when you're going to get the creamiest sauce. Reheating pasta in a creamy sauce can sometimes cause any oils in the sauce to separate, leading to a slightly more oily, rather than creamy taste. However! you can liven it up again on reheating, by adding in an extra splash of cream and an extra sprinkling of parmesan.If you are looking to make ahead, or reheat leftovers, then make the dish, quickly cool, cover and refrigerate.Reheat (with extra cream and parmesan) in a microwave for 3-4 minutes, or in a lidded saucepan, over a low heat, for about 6-7 minutes, until the chicken and pasta are piping hot throughout. You'll need to stir a couple of times during reheating too.Can I freeze it?Same rules apply as above. Cook, quickly cool, cover and freeze. Defrost in the refrigerator overnight, then reheat as per the instructions above.Nutritional Information is approximate per serving.