Tuscan Chicken with Spinach Alfredo Pasta
Creamy Tuscan Chicken with Spinach Alfredo Penne
Ingredients:
2 boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
3 cloves garlic, minced
Salt and black pepper to taste
1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes (in oil, drained and chopped)
1 1/2 cups low-fat milk
1/2 cup heavy cream (or coconut cream for dairy-free option)
1/2 cup grated Parmesan cheese
8 oz penne pasta
Fresh parsley, chopped (for garnish)
Directions:
Cook the penne pasta in salted boiling water according to package instructions. Drain and set aside.
Season the chicken slices with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown and fully cooked, about 6–7 minutes. Remove from the skillet and set aside.
In the same skillet, sauté the garlic for 1 minute until fragrant. Add chopped sun-dried tomatoes and spinach, cooking until the spinach wilts.
Pour in the milk and cream. Stir and bring to a light simmer. Add Parmesan cheese and stir until the sauce thickens slightly.
Add the cooked pasta and chicken back into the skillet. Toss well to coat in the creamy sauce.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 495 kcal | Servings: 4 servings