Healthy Tuscan Chicken Pasta (One Pot)

0
23

Tuscan Chicken Pasta with healthy creamy garlic sauce, sun-dried tomatoes, spinach and chicken. 30 minute one pot meal for busy weeknights. Kids will approve!

Tuscan Chicken Pasta

Whether you have had Tuscan chicken pasta at Olive Garden or White Spot, know you can make healthy restaurant quality meal easy at home. And in one pot in under 30 minutes.

Cooking dinner in one pot is my next favorite thing to Instant Pot. Besides deconstructing meals into soups.:)

It has been a few years since I started making one pot pasta dinners. Kids love them, they are relatively healthy and quick. What not to like?! With renos, business and hockey this is how we avoid processed foods.

You can easily cut this recipe in half if feeding 1 or 2 people.

Tuscan Chicken Pasta on a spoon

Ingredients You Will Need

  • Chicken breasts or thighs
  • Any pasta that can hold sauce
  • Sun dried tomatoes
  • Bell pepper
  • Kale or spinach
  • Milk and Parmesan cheese
  • Spices

chicken breasts, pasta, pepper, milk, sun dried tomatoes, spinach and garlic

How to Make Tuscan Chicken Pasta

  1. Sear chicken breasts with a bit of salt and pepper on each side for 3-4 minutes. They don’t have to be cooked through.
  2. Cook pasta. Add pasta, broth, bell pepper, Italian seasoning and cook covered for 10 minutes. It is important to bring it to a boil before reducing heat to low. Keep in mind gluten free pasta cooks faster than wheat. Pasta should be al dente (not too soft, so it doesn’t become a mush).
  3. Make creamy sauce by whisking cold milk with cornstarch. Milk has to be cold otherwise cornstarch will lump.
  4. Remove cooked chicken and add the slurry. Stir and bring to a boil just enough to thicken a bit.
  5. Turn off heat and add remaining ingredients: sun dried tomatoes, Parmesan cheese, spinach, garlic and cooked chicken. Stir.

how to make Tuscan Chicken Pastahow to make Tuscan Chicken Pasta how to make Tuscan Chicken Pastahow to make Tuscan Chicken Pasta how to make Tuscan Chicken Pastahow to make Tuscan Chicken Pasta

Tips for Best Tuscan Chicken Pasta

  • I like to use my Lodge Dutch oven for one pot meals. You can also use medium heavy bottom stainless steel pot with a tight fitting lid.
  • Whole wheat or whole foods pasta is more nutritious than white. You can use any though. Good shape pasta to use is short with some cavities to hold the sauce.
  • If using gluten free pasta, cook by a few minutes less as it cooks faster than wheat one.
  • It is important to stir pasta after a few minutes to prevent it from sticking.
  • 3.25% homo milk will make more creamy sauce but 2% will work as well. Do not use skim or 1% milk as sauce will be flat.
  • Instead of Italian seasoning, I always use a ratio of dried oregano and thyme.

Tuscan Chicken Pasta in a pot

How to Serve and Store

Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That’s when it’s most saucy, spinach is not too wilted and it’s just fresh. Within minutes, pasta absorbs the sauce as it is sitting. Not the end of the world.

If you are serving later like me (my dinners are always ready at lunchtime because of my job), add a splash of milk and simmer for a few minutes to rehydrate the dish.

Refrigerate for up to 1 day and do not freeze.

Enjoy!

More One Pot Healthy Pastas

Healthy Tuscan Chicken Pasta

Print

Healthy Tuscan Chicken Pasta (One Pot)

30 Minute Tuscan Chicken Pasta with healthy creamy garlic sauce, sun dried tomatoes, spinach and chicken. Kid friendly one pot meal for busy weeknights.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Italian

Ingredients

  • 1 lb boneless & skinless chicken breasts or thighs
  • 3 cups vegetable or chicken broth, low sodium
  • 3 cups short pasta like penne, fusilli or bow ties
  • 1 red bell pepper, diced
  • 1 tbsp oil, for frying
  • 1 tsp Italian seasoning
  • 1/2 sun dried tomatoes, chopped
  • 2 cups spinach
  • 2 cups whole milk
  • 2 tsp cornstarch
  • 1/2 cup Parmesan cheese, grated
  • 1 large garlic clove, grated
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat.
  2. Add chicken and sprinkle with 1/4 tsp salt and ground black pepper. Sear for 3-4 minutes per side.
  3. Add broth, pasta, bell pepper and Italian seasoning. Gently stir, cover and bring to a boil.
  4. Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Keep in mind gluten free pasta cooks faster than wheat. Pasta should be al dente (not too soft, so it doesn’t become a mush).
  5. Remove chicken onto a plate or cutting board.
  6. In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
  7. Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop.
  8. In the meanwhile, slice chicken into thin pieces.
  9. Add chicken to the pot, stir gently and serve immediately. Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That’s when it’s most saucy, spinach is not too wilted and it’s just fresh.

Store: Refrigerate for up to 1 day and do not freeze. If you are serving later, add a splash of milk and simmer for a few minutes to rehydrate the dish.

Notes

  • I like to use my Lodge Dutch oven for one pot meals. You can also use medium heavy bottom stainless steel pot with a tight fitting lid.
  • Whole wheat or whole foods pasta is more nutritious than white. You can use any though. Good shape pasta to use is short with some cavities to hold the sauce.
  • If using gluten free pasta, cook by a few minutes less as it cooks faster than wheat one.
  • It is important to stir pasta after a few minutes to prevent it from sticking.
  • 3.25% homo milk will make more creamy sauce but 2% will work as well. Do not use skim or 1% milk as sauce will be flat.
  • Instead of Italian seasoning, I always use a ratio of dried oregano and thyme.

 Did you make this recipe? Please give it a star rating in the comments.

The post Healthy Tuscan Chicken Pasta (One Pot) appeared first on iFOODreal.