Tuscan Chicken Pasta

Servings :

Total Time:

4 servings

40 minutes


Italian herbs garlic powder salt black pepper chicken thighs olive oil onion garlic cloves sun dried tomato pesto or chopped sun dried tomatoes dried penne pasta or similar pasta shapes chicken stock using a stock cube or canned heavy cream Parmesan baby spinach tomatoes Salt and pepper to season

Step 1

Cut the chicken into bite-sized cubes, discarding any fat. Place in a bowl, add the herbs, garlic granules, salt and pepper and mix together.

Step 2

Heat the oil in a large non-stick lidded pan. Add the minced garlic and onions to the pan and sauté for a couple of minutes, until softened.

Step 3

Stir in the chicken and pesto. Cook over medium heat until lightly coloured. The chicken doesn’t have to be cooked all the way through at this point.

Step 4

Pour in the chicken stock and bring to a rolling simmer. Add the pasta, stir well and partially cover the pan. Reduce the heat to a simmer and continue to cook, stirring once in a while. Cook until the pasta is al dente and liquid is slightly reduced.

Step 5

Take off the heat and stir in the cream and spinach, letting the spinach leaves wilt in the residual heat.

Step 6

Add the grated parmesan and tomatoes and stir to combine. Check the seasoning and serve – delicious!

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