Tuscan Chicken Pasta

kitchensanctuary.com

Mary Beth

subheading: Pasta:

300 g (10.5 oz) pasta shapes (I use rigatoni)

subheading: For the Chicken:

2 tbsp olive oil

3 chicken breasts - (approx. 525g/1.1lbs), chopped into bitesize chunks

¼ tsp salt

½ tsp freshly ground black pepper

1 tsp dried oregano

½ tsp dried thyme

1.5 tsp paprika

¼ tsp garlic powder

subheading: For the Sauce:

1 onion peeled and sliced 2 cloves garlic peeled and minced 160 g (1 cup) sun-dried tomatoes I like the bright red ones from the deli counter 1 red bell pepper de-seeded and sliced 2 tbsp tomato puree (paste for US) 90 ml (1/3 cup) white wine 240 ml (1 cup) chicken stock pinch salt and pepper 90 ml (1/3 cup) double (heavy) cream 50 g (1/2 cup) parmesan cheese grated 90 g (3 packed cups) fresh baby spinach 1 tbsp chopped parsley 1 onion peeled and sliced 2 cloves garlic peeled and minced 160 g (1 cup) sun-dried tomatoes I like the bright red ones from the deli counter 1 red bell pepper de-seeded and sliced 2 tbsp tomato puree (paste for US) 90 ml (⅓ cup) white wine 240 ml (1 cup) chicken stock pinch salt and pepper 90 ml (⅓ cup) double (heavy) cream 50 g (½ cup) parmesan cheese grated 90 g (3 packed cups) fresh baby spinach 1 tbsp chopped parsley

subheading: Save This Recipe!:

Just enter your email and get it sent straight to your inbox!

Directions at kitchensanctuary.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer