Tuscan-Style Chicken Pasta

Tuscan-Style Chicken Pasta - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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VIDEO

Indulgent Italian Flavours in Every Bite

This creamy sun-dried tomato chicken pasta takes inspiration from Italian comfort food but let’s be honest, it’s breaking Tuscan rules! Chicken and cream is definitely not what Nonna would approve of. While it’s not authentic, this dish embraces a simple, delicious style with colours resembling the vibe of Tuscany. With tender chicken, savoury Parmesan, sun-dried tomatoes, and fresh spinach all tossed through penne in a rich, creamy sauce, it’s a quick, delicious twist on tradition. Perfect for a bold and satisfying meal any night of the week!

Ingredients

2 medium to large chicken breasts
3 tbsp plain flour
1 tsp smoked paprika
Salt and pepper
4 tbsp olive oil
1 brown onion, peeled and chopped
1 red bell pepper, sliced
2-3 garlic cloves, minced
½ tsp Italian seasoning (herbs)
1 tbsp tomato paste
½ cup dry white wine
1 cup chicken stock
½ cup heavy or double cream
½ cup - 30g grated Parmesan cheese, plus extra to serve
3oz - 85g sun-dried tomato strips
Salt and pepper, to taste
3 packed cups fresh baby spinach (roughly chopped)
13oz - 370g penne pasta

Steps

Step 1
Remove the skin (if any) from chicken breast. Trim off any fat or grizzly bits. Slice the breast thinly following the angle of the grain (widthwise).
Step 2

On a plate, mix the flour, smoked paprika, salt, and pepper. Coat the chicken pieces in the mixture.
Step 3

Add 2 tbsp olive oil to frying pan on high heat. Once oil is hot, add the coated chicken slices. Brown chicken pieces all over, then set aside transferred into a bowl.
Step 4

Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta until just before al dente. Drain and set aside, or time it to be ready when sauce is finished.
Step 5

In the same frying pan, heat 2 tbsp olive oil. Sauté the onion and red bell pepper over medium heat until softened. Add the minced garlic, Italian seasoning, and tomato paste, cooking for 30 seconds or until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Reduce by half.
Step 6

Stir in the chicken stock, and reduce. Add cream, sun-dried tomatoes, and cooked chicken pieces. Mix well. Add the Parmesan cheese. Season with salt and pepper. Bring to a simmer.
Step 7

Add the spinach and allow it to wilt. Toss the cooked pasta into the sauce, ensuring it’s evenly coated. Cook in sauce until pasta is al-dente.
Step 8

Divide the pasta among serving bowls. Sprinkle with additional Parmesan.

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