Tuscan Chicken Pasta

Name: Tuscan Chicken Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 4 ounce chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 0.25 yellow onion (diced); 1 clove garlic (minced); 0.25 cup sun-dried tomatoes (chopped, packed in oil, drained); 0.5 cup chicken broth (halal certified); 0.25 cup heavy cream; 0.25 cup Parmesan cheese (grated); 1 ounce fresh spinach; 3 ounce fettuccine; 1 slice crusty bread; 1 cup mixed greens; 1 tablespoon vinaigrette dressing

Succulent chicken and tender pasta are tossed in a rich, creamy sun-dried tomato sauce with fresh spinach, making for a hearty and flavorful Italian meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 1
Cuisine: Italian
Difficulty: Medium
Cost: $5.47/serving

Dietary

Halal
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
4 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
0.25 yellow onion (diced)
1 clove garlic (minced)
0.25 cup sun-dried tomatoes (chopped, packed in oil, drained)
0.5 cup chicken broth (halal certified)
0.25 cup heavy cream
0.25 cup Parmesan cheese (grated)
1 ounce fresh spinach
3 ounce fettuccine
1 slice crusty bread
1 cup mixed greens
1 tablespoon vinaigrette dressing

Instructions

Cook fettuccine according to package directions until al dente. Reserve 1/4 cup pasta water, then drain the rest. Meanwhile, pat chicken breast dry and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
Heat olive oil in a medium skillet over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Add diced yellow onion to the same skillet and cook for 3-4 minutes, until softened. Add minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.
Pour in chicken broth, heavy cream, and the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir in Parmesan cheese until melted and smooth.
Add fresh spinach to the sauce and cook until wilted, about 1-2 minutes. Return the cooked chicken to the skillet. Add the drained fettuccine and reserved pasta water, tossing to coat everything evenly in the sauce.
Serve the Tuscan chicken pasta immediately with a slice of crusty bread and a small mixed greens salad dressed with vinaigrette.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. For best results, reheat gently on the stovetop with a splash of broth or water.

Nutrition (per serving)

Calories: 810
Protein: 42.1 g
Carbohydrates: 65.5 g
Fat: 42.3 g
Fiber: 4.1 g
Sodium: 1285 mg
Saturated Fat: 17.5 g
Sugar: 5.2 g
Cholesterol: 135 mg