Recipe
Tuscan Chicken Pasta
Sun-dried tomatoes bring a punch of sweetness and acidity that balances the creamy sauce, while spinach adds freshness and color.
Method
Cook the pasta
- 01Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions.
Cook the chicken
- 02Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
Build the sauce
- 03In the same skillet, reduce heat to medium. Add garlic and cook about 30 seconds until fragrant.
- 04Stir in the chopped sun-dried tomatoes, oregano, chili flakes, and lemon juice. Cook another 30–60 seconds to release the flavors.
Make it creamy
- 05Pour in the heavy cream and bring to a gentle simmer.
- 06Add the parmesan cheese and stir until the sauce becomes smooth and slightly thickened.
Add the spinach
- 07Stir in the fresh spinach and cook until just wilted.
Combine everything
- 08Add the cooked pasta and chicken back to the skillet. Toss everything together, and add a splash of water if needed.
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