Tuscan Chicken Pasta

Succulent chicken breasts pan-seared and simmered in a rich, creamy sun-dried tomato sauce, served over tender pasta with a crisp arugula salad and cheesy garlic bread.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.18/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 1.25 teaspoon kosher salt
• 0.625 teaspoon black pepper
• 4 tablespoon olive oil (divided and extra virgin)
• 0.5 cup yellow onion (chopped)
• 4 clove garlic (minced)
• 0.5 cup sun-dried tomatoes (chopped, packed in oil, drained)
• 1 teaspoon dried Italian seasoning
• 0.5 cup chicken broth
• 1 cup heavy cream
• 0.25 cup grated Parmesan cheese
• 12 ounce linguine
• 5 ounce fresh arugula
• 2 tablespoon lemon juice
• 4 slice garlic bread

Instructions

1. Season the chicken breast with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.
3. Add the remaining 1 tablespoon olive oil to the skillet. Sauté the chopped yellow onion for 3-4 minutes until softened. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute more until fragrant.
4. Stir in 1 teaspoon dried Italian seasoning, chicken broth, and heavy cream. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.
5. Return the seared chicken to the skillet, nesting it in the sauce. Simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature 165°F). Stir in 1/4 cup grated Parmesan cheese.
6. Meanwhile, cook the linguine or fettuccine according to package directions. Drain and set aside.
7. Prepare the arugula salad: In a large bowl, toss the fresh arugula with 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
8. Toast the garlic bread according to package or recipe instructions.
9. Serve the Tuscan chicken and sauce over the cooked pasta, topped with additional grated Parmesan cheese if desired. Enjoy with the arugula salad and garlic bread.

Notes

For an even richer sauce, add 1/4 cup cream cheese along with the heavy cream. Leftovers reheat well.

Nutrition (per serving)

• Calories: 680
• Protein: 42.5 g
• Carbohydrates: 50.8 g
• Fat: 33.7 g
• Fiber: 4.1 g
• Sodium: 890 mg
• Saturated Fat: 17.5 g
• Sugar: 5.2 g
• Cholesterol: 175 mg